{"id":1431,"date":"2019-02-01T10:03:10","date_gmt":"2019-02-01T09:03:10","guid":{"rendered":"https:\/\/ristorante-saliceblu-bellagio.it\/filetto-di-manzo-in-crosta-derbe-del-mio-orto-con-salsa-allaceto-balsamico-tradizionale\/"},"modified":"2024-03-07T17:56:16","modified_gmt":"2024-03-07T16:56:16","slug":"beef-fillet-en-croute-with-aromatic-herbs-from-my-garden-and-traditional-balsamic-vinegar-sauce","status":"publish","type":"post","link":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/beef-fillet-en-croute-with-aromatic-herbs-from-my-garden-and-traditional-balsamic-vinegar-sauce\/","title":{"rendered":"Beef fillet en croute with aromatic herbs from my garden and traditional balsamic vinegar sauce"},"content":{"rendered":"<p><strong>Ingredients (serves 1)<\/strong><\/p>\n<p><em>For the fillet:<\/em><br \/>\n220 g of beef llet<br \/>\n35 g of lard from Colonnata chopped mixed herbs<br \/>\n(thyme, rosemary)<br \/>\n100 ml balsamic vinegar sauce salt and pepper<\/p>\n<p><em>For the herb coating:<\/em><br \/>\n20 g of mixed herbs (thyme, rosmary, santoreggia)<br \/>\n10 g of lard<br \/>\n15 g of Parmesan cheese 10 ml of double cream<br \/>\n1 egg yolk<br \/>\n20 g of grated bread<br \/>\n10 g of almond our<br \/>\n2 g of thinly sliced almonds<\/p>\n<p><em>For the side dish:<\/em><br \/>\n250 g of pumpkin<br \/>\n3 asparagus<br \/>\n250 g of potatoes<br \/>\n1 bunch of thyme<br \/>\n20 g of clari ed butter extra virgin olive oil salt<\/p>\n<h2>Procedure<\/h2>\n<p>Start out by preparing the aromatic coating for the llet: take the mixed herbs, wash and trim them, then put them in the blender. Add the lard, the Parmesan cheese, and the almond our, then blend everything until you get an even mixture. Let it rest in the fridge for 30 minutes.<\/p>\n<p>Take the llet, season it with salt, pepper, and the chopped mixed herbs on both sides, then wrap the slices of lard around it. Heat an anti- stick pan with little oil and, when it\u2019s hot, add the llet. Sear it over high heat on both sides so that the meat seals and develops color, then place the llet on a baking sheet. Cover it with the aromatic coating mixture, making it even with a spatula. Sprinkle the almond slices over it and bake in the oven, preheated to 180\u00b0C, for 12 minutes. If you have a meat thermometer, you can check to see if it\u2019s cooked: it has to be 50\u00b0C at the center.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients (serves 1) For the fillet: 220 g of beef llet 35 g of lard from Colonnata chopped mixed herbs (thyme, rosemary) 100 ml balsamic vinegar sauce salt and pepper For the herb coating: 20 g of mixed herbs (thyme, rosmary, santoreggia) 10 g of lard 15 g of Parmesan cheese 10 ml of double [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":696,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_joinchat":[],"footnotes":""},"categories":[14],"tags":[],"class_list":["post-1431","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-second-courses"],"_links":{"self":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1431","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/comments?post=1431"}],"version-history":[{"count":1,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1431\/revisions"}],"predecessor-version":[{"id":2005,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/posts\/1431\/revisions\/2005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media\/696"}],"wp:attachment":[{"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/media?parent=1431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/categories?post=1431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ristorante-saliceblu-bellagio.it\/en\/wp-json\/wp\/v2\/tags?post=1431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}