{"id":4326,"date":"2022-04-09T11:21:48","date_gmt":"2022-04-09T09:21:48","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=4326"},"modified":"2022-04-09T11:21:49","modified_gmt":"2022-04-09T09:21:49","slug":"bavettes-a-lechalote","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/09\/bavettes-a-lechalote\/","title":{"rendered":"Bavettes \u00e0 l’\u00e9chalote"},"content":{"rendered":"\n
\"\"<\/a><\/figure><\/div>\n\n\n\n

R\u00e9dacteur Jack<\/p>\n\n\n\n

Nombre de personnes : 4
Temps de pr\u00e9paration : 15 minutes
Temps de cuisson : 15 minutes<\/p>\n\n\n\n

Ingr\u00e9dients <\/strong>:
4 bavettes de 180 g
8 \u00e9chalotes
60 g de beurre
1 cuill\u00e8re \u00e0 soupe d’huile
2 cuill\u00e8res \u00e0 soupe de vinaigre de cidre
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration <\/strong>:
Pelez et \u00e9mincez finement les \u00e9chalotes.<\/p>\n\n\n\n

Faites cuire les bavettes dans 20 g de beurre selon votre go\u00fbt.
R\u00e9servez au chaud sans cuisson.<\/p>\n\n\n\n

Jetez la graisse de cuisson.
Remettez 20 g de beurre dans la po\u00eale.
Faites y revenir les \u00e9chalotes.
Salez et poivrez.<\/p>\n\n\n\n

Ajoutez le vinaigre et le jus de la viande.<\/p>\n\n\n\n

Hors feu ajoutez le restant du beurre.
Salez et poivrez les bavettes.<\/p>\n\n\n\n

Dressage <\/strong>:
Dressez les steaks sur assiettes chaudes.
Recouvrez avec la pr\u00e9paration d’\u00e9chalotes.
Servez aussit\u00f4t.<\/p>\n\n\n\n

Breuvage <\/strong>:
Cornas Chapoutier (Vall\u00e9e du Rh\u00f4ne)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Jack Nombre de personnes : 4Temps de pr\u00e9paration : 15 minutesTemps de cuisson : 15 minutes Ingr\u00e9dients :4 bavettes de 180 g8 \u00e9chalotes60 g de beurre1 cuill\u00e8re \u00e0 soupe d’huile2 cuill\u00e8res \u00e0 soupe de vinaigre de cidreSel et poivre … Continued<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[39],"tags":[],"class_list":["post-4326","post","type-post","status-publish","format-standard","hentry","category-boeuf"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4326","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/comments?post=4326"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4326\/revisions"}],"predecessor-version":[{"id":4327,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/4326\/revisions\/4327"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=4326"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=4326"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=4326"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}