{"id":812,"date":"2010-09-09T09:45:30","date_gmt":"2010-09-09T07:45:30","guid":{"rendered":"http:\/\/www.alcollot.fr\/Recettes\/?p=812"},"modified":"2019-10-19T16:22:56","modified_gmt":"2019-10-19T14:22:56","slug":"medaillon-de-veau-au-coulis-de-poivron","status":"publish","type":"post","link":"https:\/\/www.alcollot.fr\/Recettes\/medaillon-de-veau-au-coulis-de-poivron\/","title":{"rendered":"M\u00e9daillon de veau au coulis de poivron"},"content":{"rendered":"<p class=\"paragraph_style_1\">Pour 4 personnes<\/p>\n<p class=\"paragraph_style_2\">Ingr\u00e9dients :<\/p>\n<ul>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">600g de filet mignon (veau ou porc)<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">250g de lard fum\u00e9 en tranches fines<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">700g de poivrons rouges<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">aneth, sel, poivre, paprika<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">2 cuill\u00e8res \u00e0 potage de fond de veau d\u00e9shydrat\u00e9<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">250g de cr\u00e8me fra\u00eeche<\/p>\n<\/li>\n<li class=\"full-width\">\n<p class=\"paragraph_style_3\">huile d\u2019olive<\/p>\n<\/li>\n<\/ul>\n<p class=\"paragraph_style_1\"><span class=\"style_1\">Pr\u00e9paration :<\/span><\/p>\n<p class=\"paragraph_style_5\">Ep\u00e9piner les poivrons, les couper en petits morceaux. Chauffer 3 cuill\u00e8res d\u2019huile dans une cocotte ou sauteuse.<\/p>\n<p class=\"paragraph_style_5\">Ajouter les poivrons, sel, poivre, 1\u20442 verre d\u2019eau.<\/p>\n<p class=\"paragraph_style_5\">Couvrir et laisser mijoter 1\/2 heure. Passer au mixer puis \u00e0 la moulinette pour enlever toutes les peaux. Cette op\u00e9ration peut se faire \u00e0 l\u2019avance, m\u00eame la veille.<\/p>\n<p class=\"paragraph_style_5\">Couper le filet de viande en 4 ou 8 m\u00e9daillons de 3 cm d \u2018\u00e9paisseur. Enrouler autour une tranche de lard maintenue avec un pic ou de la ficelle.<\/p>\n<p class=\"paragraph_style_5\">Chauffer 3 cuill\u00e8res d\u2019huile dans une sauteuse. Faire dorer les m\u00e9daillons recto \u2013 verso, saler, poivrer. Laisser cuire 20 mn.<\/p>\n<p class=\"paragraph_style_5\">Retirer les m\u00e9daillons de la cocotte. Tenir au chaud, d\u00e9glacer avec un peu d\u2019eau.<\/p>\n<p class=\"paragraph_style_5\">Ajouter le fond de veau d\u00e9lay\u00e9 dans un peu d\u2019eau froide.<\/p>\n<p class=\"paragraph_style_5\">Porter \u00e0 \u00e9bullition puis ajouter le coulis de poivrons, 1 cuil. \u00e0 caf\u00e9 de paprika, la cr\u00e8me fra\u00eeche.<\/p>\n<p class=\"paragraph_style_5\">Porter \u00e0 \u00e9bullition quelques minutes.<\/p>\n<p class=\"paragraph_style_5\">Verser cette sauce dans un plat de service, d\u00e9poser les m\u00e9daillons et saupoudrer d\u2019aneth frais ou surgel\u00e9. Servir avec des p\u00e2tes, des sp\u00e4tzles, du riz, une pur\u00e9e.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pour 4 personnes Ingr\u00e9dients : 600g de filet mignon (veau ou porc) 250g de lard fum\u00e9 en tranches fines 700g de poivrons rouges aneth, sel, poivre, paprika 2 cuill\u00e8res \u00e0&#8230; <a class=\"read-more\" href=\"https:\/\/www.alcollot.fr\/Recettes\/medaillon-de-veau-au-coulis-de-poivron\/\">[Continuer la lecture]<\/a><\/p>\n","protected":false},"author":1,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18],"tags":[],"_links":{"self":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/812"}],"collection":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/comments?post=812"}],"version-history":[{"count":2,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/812\/revisions"}],"predecessor-version":[{"id":1553,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/posts\/812\/revisions\/1553"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media\/844"}],"wp:attachment":[{"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/media?parent=812"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/categories?post=812"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.alcollot.fr\/Recettes\/wp-json\/wp\/v2\/tags?post=812"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}