{"id":25114,"date":"2020-06-16T11:29:01","date_gmt":"2020-06-16T11:29:01","guid":{"rendered":"https:\/\/horecamagazine.be\/spirelli-de-filet-de-boeuf-tapenade-de-truffes-et-basilic-salade-dherbes-fraiches-et-creme-au-poivre-vert-frais\/"},"modified":"2020-06-16T11:29:02","modified_gmt":"2020-06-16T11:29:02","slug":"spirelli-de-filet-de-boeuf-tapenade-de-truffes-et-basilic-salade-dherbes-fraiches-et-creme-au-poivre-vert-frais","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/spirelli-de-filet-de-boeuf-tapenade-de-truffes-et-basilic-salade-dherbes-fraiches-et-creme-au-poivre-vert-frais\/","title":{"rendered":"Spirelli de filet de b\u0153uf, tapenade de truffes et basilic, salade d\u2019herbes fra\u00eeches et cr\u00e8me au poivre vert frais"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; _builder_version=\u00a0\u00bb4.4.7&Prime;][et_pb_row column_structure=\u00a0\u00bb1_4,1_2,1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime; custom_padding=\u00a0\u00bb|0px||||\u00a0\u00bb custom_margin=\u00a0\u00bb|-9px||||\u00a0\u00bb]<\/p>\n<h4 class=\"p1\"><b>Ingr\u00e9dients <\/b><\/h4>\n<p class=\"p1\"><strong>pour 4 personnes<\/strong><\/p>\n<ul>\n<li class=\"p2\">8 tranches de filet pur ou filet mignon de 15 cm\/4cm et de 4 \u00e0 5 mm d\u2019\u00e9paisseur<\/li>\n<li class=\"p2\">1 pot de tartufata ou truffe fra\u00eeche hach\u00e9e et mix\u00e9e avec olive<\/li>\n<li class=\"p2\">Champignon (facultatif)<\/li>\n<li class=\"p2\">Aubergine et basilic rouge, mont\u00e9 \u00e0 l\u2019huile d\u2018olive<\/li>\n<li class=\"p2\">1 m\u00e9lange d\u2019herbes fra\u00eeches : roquette, pousses d\u2019\u00e9pinards, chicor\u00e9e fris\u00e9e persil plat effeuill\u00e9, julienne de poireaux, assaisonn\u00e9s de sel, poivre et huile d\u2019olive<\/li>\n<li class=\"p2\">Persil plat<\/li>\n<li class=\"p2\">1 \u00e9chalote hach\u00e9e<\/li>\n<li class=\"p2\">1 pot de poivre vert ou une grappe de poivre frais (1)<\/li>\n<li class=\"p2\">+\/- 6 cl de fond de veau ou fond brun de volaille (2)<\/li>\n<li class=\"p2\">Cr\u00e8me \u00e0 40 %<\/li>\n<li class=\"p2\">Cognac<\/li>\n<\/ul>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_2&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.2.2&Prime;]<\/p>\n<h4 class=\"p1\"><b>Pr\u00e9paration<\/b><\/h4>\n<p class=\"p2\">Sauce poivre vert frais\u00a0: faire suer l\u2019\u00e9chalote et quelques grains de poivre. D\u00e9glacer au Cognac, flamber, ajouter le fond de veau. R\u00e9duire un peu puis ensuite cr\u00e9mer et mixer.<\/p>\n<p class=\"p2\">Passer le tout au chinois fin, rectifier l\u2019assaisonnement et lier si n\u00e9cessaire, r\u00e9server.<\/p>\n<p class=\"p2\">Pr\u00e9chauffer la plancha ou le grill. Placer les tranches assaisonn\u00e9es successivement sur la plancha. Etaler une cuill\u00e8re \u00e0 dessert de tartufata en gardant les tranches bleues. Ensuite d\u00e9poser la salade d\u2019herbes et les rouler comme sur la photo. R\u00e9server sans laisser cuire ou chauffer la salade.<\/p>\n<p class=\"p2\">D\u00e9poser deux spirelli en quinconce au centre de l\u2019assiette en prenant soin de les \u00e9ponger un minimum. Arroser de sauce poivre vert en ajoutant au choix quelques grains de poivre vert dans la sauce et\/ou placer une grappe de poivre frais en garniture et des pluches de persil plat.<\/p>\n<p class=\"p2\">Dressage\u00a0: servir bleu et chaud. Pr\u00e9senter avec des pommes allumettes ou des frites.<\/p>\n<p class=\"p4\"><strong>Conseils de Jean Callens\u00a0:<\/strong><\/p>\n<p class=\"p2\"><span class=\"s1\">On trouve le poivre frais dans les magasins de produits asiatique<\/span>s (1) &#8211;<span class=\"Apple-converted-space\">\u00a0 <\/span>le fond brun de volaille ne se trouve pas dans le commerce, mais faites pincer les carcasses de volaille comme un bon fond de veau et le r\u00e9s<span class=\"s1\">ultat est divin (2).<\/span><\/p>\n<p>[\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_4&Prime; _builder_version=\u00a0\u00bb4.2.2&Prime;][et_pb_text _builder_version=\u00a0\u00bb4.4.7&Prime; hover_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<h4 class=\"p1\">SUGGESTION DE VIN<\/h4>\n<p class=\"p1\"><b>Rasteau \u201cH\u00e9lianthe\u201d, Ogier &amp; Fils<\/b><\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2020\/06\/Schermafbeelding-2020-06-16-om-13.24.56.jpg\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7&Prime; width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; title_text=\u00a0\u00bbSchermafbeelding 2020-06-16 om 13.24.56&Prime;][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients pour 4 personnes 8 tranches de filet pur ou filet mignon de 15 cm\/4cm et de 4 \u00e0 5 mm d\u2019\u00e9paisseur 1 pot de tartufata ou truffe fra\u00eeche hach\u00e9e et mix\u00e9e avec olive Champignon (facultatif) Aubergine et basilic rouge, mont\u00e9 \u00e0 l\u2019huile d\u2018olive 1 m\u00e9lange d\u2019herbes fra\u00eeches : roquette, pousses d\u2019\u00e9pinards, chicor\u00e9e fris\u00e9e persil [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":25084,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[47],"tags":[],"class_list":["post-25114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recettes","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Spirelli de filet de b\u0153uf, tapenade de truffes et basilic, salade d\u2019herbes fra\u00eeches et cr\u00e8me au poivre vert frais | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Spirelli de filet de b\u0153uf, 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