{"id":215,"date":"2017-09-19T13:30:55","date_gmt":"2017-09-19T11:30:55","guid":{"rendered":"http:\/\/faugeron.net\/saute-de-boeuf-aux-piments-doux"},"modified":"2017-09-09T13:02:29","modified_gmt":"2017-09-09T11:02:29","slug":"saute-de-boeuf-aux-piments-doux","status":"publish","type":"post","link":"https:\/\/faugeron.net\/?p=215","title":{"rendered":"Saut\u00e9 de boeuf aux piments doux"},"content":{"rendered":"<p>Pour 4 personnes<\/p>\n<ul>\n<li><span style=\"font-family: Arial; color: black;\">500 g de filet de b\u0153uf (de l\u2019Aubrac de pr\u00e9f\u00e9rence)<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">30 olives noires ni\u00e7oises<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">10 oignons grelots blancs<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 poivron rouge<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 brindille de thym<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">6 feuilles de basilic<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe de paprika<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">20 g de beurre<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 dl de bouillon de volaille<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">2 dl de fond de veau<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019arachide<\/span><\/li>\n<li><span style=\"font-family: Arial; color: black;\">Sel et poivre du moulin<\/span><\/li>\n<\/ul>\n<p><!--more-->Demander \u00e0 son boucher de couper 500 g de filet de b\u0153uf en b\u00e2tonnets de 6-7 cm de long sur 1 cm de large environ.<span style=\"font-family: Arial; color: black;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Laver 1 poivron rouge, le fendre en 4 dans la longueur, retirer les graines, peler chaque morceau avec un \u00e9conome, puis les tailler en b\u00e2tonnets de 5 cm de long sur \u00bd cm de large. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Peler 10 oignons grelots blancs.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Mettre les oignons avec 20 g de beurre dans un petit po\u00ealon. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Les faire l\u00e9g\u00e8rement colorer, ils doivent \u00eatre blond. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ajouter ensuite et faire suer les b\u00e2tonnets de poivron rouge pendant 3 minutes tout en remuant bien, saler et poivrer. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ajouter 1 brindille de thym, verser 1 dl de bouillon de volaille, porter \u00e0 fr\u00e9missement, couvrir et laisser cuire 15 minutes \u00e0 feu doux, remuer r\u00e9guli\u00e8rement.<br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Assaisonner de sel et de poivre du moulin, les b\u00e2tonnets de b\u0153uf sur chaque face. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial;\">Les saupoudrer de paprika sur une seule face.<\/span><span style=\"font-family: Arial; color: black;\"><br \/>\n<\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Chauffer 1 cuill\u00e8re \u00e0 soupe d\u2019huile d\u2019arachide dans une po\u00eale. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Puis ajouter et saisir les b\u00e2tonnets de b\u0153uf, puis les \u00e9goutter sur une grille. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Saler et poivrer \u00e0 nouveau. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ciseler 6 feuilles de basilic en grosse julienne. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">D\u00e9graisser la po\u00eale de cuisson, puis ajouter sur feu doux les oignons et les poivrons cuits avec le jus de cuisson, verser 2 dl de fond de veau, porter \u00e0 fr\u00e9missement. <\/span><\/p>\n<p class=\"MsoNormal\"><span style=\"font-family: Arial; color: black;\">Ajouter ensuite 30 olives noires ni\u00e7oises, laisser r\u00e9duire la sauce afin d\u2019obtenir une consistance sirupeuse. <\/span><\/p>\n<p>Ajouter ensuite la julienne de basilic, les b\u00e2tonnets de b\u0153uf, les rouler, juste les r\u00e9chauffer.<\/p>\n<p>Dresser ce saut\u00e9 de b\u0153uf de l\u2019Aubrac au piment doux dans un plat de service chaud, le d\u00e9guster avec des p\u00e2tes fra\u00eeches par exemple.<\/p>\n\n<div class=\"twitter-share\"><a href=\"https:\/\/twitter.com\/intent\/tweet?via=ledza3\" class=\"twitter-share-button\">Tweet<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes 500 g de filet de b\u0153uf (de l\u2019Aubrac de pr\u00e9f\u00e9rence) 30 olives noires ni\u00e7oises 10 oignons grelots blancs 1 poivron rouge 1 brindille de thym 6 feuilles de basilic 1 cuill\u00e8re \u00e0 soupe de paprika 20 g de beurre 1 dl de bouillon de volaille 2 dl de fond de veau 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[36,14],"tags":[],"class_list":["post-215","post","type-post","status-publish","format-standard","hentry","category-c42-boeuf","category-s6-les-recettes-de-cuisine-de-gerard"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p74TSi-3t","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/215","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=215"}],"version-history":[{"count":3,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/215\/revisions"}],"predecessor-version":[{"id":1616,"href":"https:\/\/faugeron.net\/index.php?rest_route=\/wp\/v2\/posts\/215\/revisions\/1616"}],"wp:attachment":[{"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=215"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=215"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/faugeron.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=215"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}