{"id":6279,"date":"2022-04-12T15:36:49","date_gmt":"2022-04-12T13:36:49","guid":{"rendered":"http:\/\/www.wp.cuisine-lucullus.com\/?p=6279"},"modified":"2022-04-12T15:36:50","modified_gmt":"2022-04-12T13:36:50","slug":"tournedos-de-boeuf-a-lail-rose-de-lautrec","status":"publish","type":"post","link":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/2022\/04\/12\/tournedos-de-boeuf-a-lail-rose-de-lautrec\/","title":{"rendered":"Tournedos de b\u0153uf \u00e0 l’ail rose de Lautrec"},"content":{"rendered":"\n

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

Nombre de personnes : 4
Temps de pr\u00e9paration : 20 minutes
Temps de cuisson : 20 minutes<\/p>\n\n\n\n

Ingr\u00e9dients<\/strong>:
4 tournedos de 120 \u00e0 140 g chacun
10 gousses d’ail rose de Lautrec
1 petit verre de cognac
15 cl de fond de veau
15 cl de cr\u00e8me fra\u00eeche
1 noix de beurre
5 cl d’huile d’arachide
Sel et poivre<\/p>\n\n\n\n

Pr\u00e9paration<\/strong>:
Epluchez et taillez les gousses d’ail rose en petits d\u00e9s de 2 mm environ.
Disposez-les sur une plaque antiadh\u00e9sive et faites-les torr\u00e9fier au four.
R\u00e9servez<\/p>\n\n\n\n

Saisissez les tournedos sur feu vif, dans un m\u00e9lange de beurre et d’huile, jusqu’\u00e0 ce que chaque face soit bien dor\u00e9e.
Cuisez-les selon le go\u00fbt.
Retirez-les et r\u00e9servez au chaud.<\/p>\n\n\n\n

Versez ensuite le cognac, la cr\u00e8me et le fond de veau.
Remuez sans arr\u00eat \u00e0 la spatule sur feu tr\u00e8s mod\u00e9r\u00e9 et laissez \u00e9paissir la sauce \u00e0 bonne consistance.
Ajoutez la moiti\u00e9 de l’ail rose torr\u00e9fi\u00e9.
Salez et poivrez.<\/p>\n\n\n\n

Dressage:<\/strong>
Dressez les tournedos sur les assiettes pr\u00e9alablement chauff\u00e9es.
Nappez de sauce.
En finition, saupoudrez du reste d’ail torr\u00e9fi\u00e9.<\/p>\n\n\n\n

Boissons<\/strong>:
Madiran (Sud Ouest)<\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9dacteur Eden Nombre de personnes : 4Temps de pr\u00e9paration : 20 minutesTemps de cuisson : 20 minutes Ingr\u00e9dients:4 tournedos de 120 \u00e0 140 g chacun10 gousses d’ail rose de Lautrec1 petit verre de cognac15 cl de fond de veau15 cl … 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-6279","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\/6279","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=6279"}],"version-history":[{"count":1,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6279\/revisions"}],"predecessor-version":[{"id":6280,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/posts\/6279\/revisions\/6280"}],"wp:attachment":[{"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/media?parent=6279"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/categories?post=6279"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wp.cuisine-lucullus.com\/index.php\/wp-json\/wp\/v2\/tags?post=6279"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}