{"id":30590,"date":"2021-04-21T14:56:49","date_gmt":"2021-04-21T14:56:49","guid":{"rendered":"https:\/\/horecamagazine.be\/medaillon-dagneau-sauce-miel-et-romarin-lasagne-de-legumes-dhiver-pommes-paillasson-brocoli-tomates-cerises\/"},"modified":"2021-04-21T14:56:51","modified_gmt":"2021-04-21T14:56:51","slug":"medaillon-dagneau-sauce-miel-et-romarin-lasagne-de-legumes-dhiver-pommes-paillasson-brocoli-tomates-cerises","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/medaillon-dagneau-sauce-miel-et-romarin-lasagne-de-legumes-dhiver-pommes-paillasson-brocoli-tomates-cerises\/","title":{"rendered":"M\u00e9daillon d\u2019agneau, sauce miel et romarin, lasagne de l\u00e9gumes d\u2019hiver, pommes paillasson, brocoli, tomates-cerises"},"content":{"rendered":"

[et_pb_section fb_built=\u00a0\u00bb1″ _builder_version=\u00a0\u00bb4.4.7″][et_pb_row column_structure=\u00a0\u00bb1_3,1_3,1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

Ingr\u00e9dients\u00a0<\/span><\/b><\/h4>\n
    \n
  • 600 g de rumsteak d\u2019agneau<\/li>\n
  • 50 g de beurre<\/li>\n
  • 30 g de romarin frais<\/li>\n
  • 200 cl de vin rouge<\/li>\n
  • 100 cl de porto<\/li>\n
  • 30 g de bouillon de volaille<\/li>\n
  • 150 g de carottes<\/li>\n
  • 150 g de c\u00e9leri-rave<\/li>\n
  • 1 c\u00e9leri branche<\/li>\n
  • 150 g de patate douce<\/li>\n
  • 300 g d\u2019\u00e9pinards<\/li>\n
  • 400 g de bintjes<\/li>\n
  • 2 dl d\u2019huile d\u2019olive<\/li>\n
  • Beurre noisette<\/li>\n
  • 1 cc d\u2019origan<\/li>\n
  • 1 brocoli<\/li>\n
  • 4 tomates-cerises<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.2.2″]<\/p>\n

    Pr\u00e9paration<\/b><\/h4>\n

    Po\u00ealer le rumsteak dans du beurre noisette. Ajouter l\u2019oignon, le c\u00e9leri branche et la carotte coup\u00e9e en morceaux dans la casserole. Faire suer et ajouter le vin, le porto et un peu d\u2019eau. Ajouter le romarin, assaisonner puis mettre le couvercle et laisser cuire pendant 3 \u00e0 4 heures dans le four \u00e0 150 \u00b0C. Faire des tranches de +\/- 0,5 cm de c\u00e9leri rave, carottes et patate douce. Huiler (huile d\u2019olive) et assaisonner d\u2019origan, de sel et poivre et cuire au four \u00e0 180\u00b0C pendant +\/- 10 minutes. Faire des couches comme une lasagne et cuire encore au four pendant 15 minutes pour fixer. Faire de la julienne avec les pommes de terre, saler et laisser reposer. Cuire ensuite des petits tas de julienne dans une po\u00eale antiadh\u00e9sive avec un peu d\u2019huile d\u2019olive tr\u00e8s chaude. Quand l\u2019agneau est cuit, r\u00e9server au chaud. R\u00e9duire de moiti\u00e9 et la terminer la sauce avec du miel et du beurre. Cuire le brocoli al dente et mettre la tomate-cerise quelques minutes au four avec de l\u2019huile d\u2019olive et de l\u2019origan.<\/p>\n

    Dressage<\/b>\u00a0<\/span><\/b><\/span><\/h4>\n

    Selon votre go\u00fbt. Ou par exemple, couper des rectangles de la lasagne et disposer sur assiette.<\/p>\n

    Astuce\u00a0<\/span><\/b><\/h4>\n

    la d\u00e9coupe de la lasagne est plus facile quand elle est d\u2019abord refroidie. Le conseil est donc de la pr\u00e9parer la veille.<\/p>\n

    [\/et_pb_text][\/et_pb_column][et_pb_column type=\u00a0\u00bb1_3″ _builder_version=\u00a0\u00bb4.2.2″][et_pb_text _builder_version=\u00a0\u00bb4.4.7″ hover_enabled=\u00a0\u00bb0″]<\/p>\n

    SUGGESTION DE VIN<\/h4>\n

    Ch\u00e2teau Franc-Maillet, Pomerol<\/b><\/p>\n

    [\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2021\/04\/1107b_BT_70_358_Franc_Maillet.png\u00a0\u00bb _builder_version=\u00a0\u00bb4.4.7″ width=\u00a0\u00bb80px\u00a0\u00bb hover_enabled=\u00a0\u00bb0″ title_text=\u00a0\u00bb1107b_BT_70_358_Franc_Maillet\u00a0\u00bb][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingr\u00e9dients\u00a0 600 g de rumsteak d\u2019agneau 50 g de beurre 30 g de romarin frais 200 cl de vin rouge 100 cl de porto 30 g de bouillon de volaille 150 g de carottes 150 g de c\u00e9leri-rave 1 c\u00e9leri branche 150 g de patate douce 300 g d\u2019\u00e9pinards 400 g de bintjes 2 dl […]<\/p>\n","protected":false},"author":5,"featured_media":30539,"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-30590","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":"\nM\u00e9daillon d\u2019agneau, sauce miel et romarin, lasagne de l\u00e9gumes d\u2019hiver, pommes paillasson, brocoli, tomates-cerises | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | M\u00e9daillon d\u2019agneau, sauce miel et romarin, lasagne de l\u00e9gumes d\u2019hiver, pommes paillasson, brocoli, tomates-cerises\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/horecamagazine.be\/fr\/medaillon-dagneau-sauce-miel-et-romarin-lasagne-de-legumes-dhiver-pommes-paillasson-brocoli-tomates-cerises\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M\u00e9daillon d\u2019agneau, sauce miel et romarin, lasagne de l\u00e9gumes d\u2019hiver, pommes paillasson, brocoli, tomates-cerises | Horeca Magazine\" \/>\n<meta property=\"og:description\" content=\"Horeca Magazine | M\u00e9daillon d\u2019agneau, sauce miel et romarin, 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