{"id":3741,"date":"2024-01-31T08:53:41","date_gmt":"2024-01-31T07:53:41","guid":{"rendered":"https:\/\/lacore.ch\/co\/?p=3741"},"modified":"2024-03-08T09:07:35","modified_gmt":"2024-03-08T08:07:35","slug":"filet-de-veau-cuit-a-basse-temperature-puree-de-butternut-et-sauce-marchand-de-vin","status":"publish","type":"post","link":"https:\/\/lacore.ch\/co\/filet-de-veau-cuit-a-basse-temperature-puree-de-butternut-et-sauce-marchand-de-vin\/","title":{"rendered":"Filet de veau cuit \u00e0 basse temp\u00e9rature, pur\u00e9e de Butternut et sauce Marchand de vin"},"content":{"rendered":"

Ingr\u00e9dients pour 4 personnes:<\/h3>\n

Pur\u00e9e de Butternut:<\/h5>\n
    \n
  • 800 gr butternut<\/li>\n
  • Huile d’olive<\/li>\n
  • 1 gousse d’ail<\/li>\n
  • 2 \u00e9chalotes<\/li>\n
  • 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li>\n<\/ul>\n
    Sauce \u00ab\u00a0Marchand de vin\u00a0\u00bb:<\/h5>\n
      \n
    • 2 \u00e9chalottes<\/li>\n
    • Mignonnette de poivre<\/li>\n
    • 50 gr de beurre<\/li>\n
    • 1\/4 de bouteille de vin rouge<\/li>\n
    • 15 cl de fond brun, de pr\u00e9f\u00e9rence du fond de veau<\/li>\n
    • sel et poivre<\/li>\n<\/ul>\n
      Filet de veau
      \nbasse cuit sous vide:<\/h5>\n

      Cette recette n\u00e9cessite un thermoplongeur ainsi qu’un appareil de mise sous vide.<\/p>\n

        \n
      • 2 x 300 gr de filet de veau<\/li>\n<\/ul>\n<\/div><\/div>
        <\/div>
        \"\"<\/div><\/div><\/div><\/div><\/div>

        Pr\u00e9paration:<\/h3>\n

        Pur\u00e9e de Butternut:<\/h5>\n
          \n
        1. Ciseler les \u00e9chalotes et hacher l’ail.<\/li>\n
        2. \u00c9plucher la courge butternut et la d\u00e9tailler en morceaux de 2 cm.<\/li>\n
        3. Dans une casserole, faire chauffer l\u2019huile d\u2019olive puis mettre l\u2019\u00e9chalote et l\u2019ail \u00e0 suer (sans coloration).<\/li>\n
        4. Ajouter les morceaux de butternut et les faire revenir quelques minutes. Mouiller \u00e0 hauteur avec du bouillon. Porter \u00e0 \u00e9bullition puis baisser le feu durant 15 minutes.<\/li>\n
        5. V\u00e9rifier la cuisson, passer la pr\u00e9paration en r\u00e9cup\u00e9rant le jus puis mixer jusqu’\u00e0 obtenir une pur\u00e9e lisse. Ajouter du liquide de cuisson en fonction de la texture souhait\u00e9e.<\/li>\n
        6. Assaisonner selon le go\u00fbt.<\/li>\n
        7. Facultatif\u00a0: Ajouter une pointe de cr\u00e8me pour plus d’onctuosit\u00e9.<\/li>\n<\/ol>\n
          Sauce \u00ab\u00a0Marchand de vin\u00a0\u00bb:<\/h5>\n
            \n
          1. Ciseler les \u00e9chalotes.<\/li>\n
          2. D\u00e9glacer les sucs de cuisson de la viande avec le vin rouge (voir \u00ab Filet de veau; point n\u00b06\u00bb).
            \n<\/strong><\/li>\n
          3. Faire r\u00e9duire de moiti\u00e9<\/li>\n
          4. Ajouter les \u00e9chalotes cisel\u00e9es et le poivre au vin rouge, puis mouiller avec le fond de veau.<\/li>\n
          5. R\u00e9duire de moiti\u00e9 (test de la cuill\u00e8re). Une fois la consistance souhait\u00e9e, passer la sauce au chinois en pressant les \u00e9chalotes.<\/li>\n
          6. Remettre \u00e0 chauffer la sauce, puis \u00ab\u00a0monter au beurre\u00a0\u00bb hors du feu en fouettant \u00e9nerg\u00e9tiquement.<\/li>\n
          7. Servir sans attendre.<\/li>\n<\/ol>\n
            Cuisson filet de veau:<\/h5>\n
              \n
            1. Sortir le filet du r\u00e9frig\u00e9rateur une heure avant la pr\u00e9paration. Parer le gras et les tendons.<\/li>\n
            2. Rouler le veau en deux ballottines, puis les mettre sous vide.<\/li>\n
            3. Chauffer l’eau dans une casserole haute avec le thermoplongeur \u00e0 61\u00b0C.<\/li>\n
            4. Cuire le filet de veau 1h30.<\/li>\n
            5. Une fois termin\u00e9, d\u00e9faire les ballottines.<\/li>\n
            6. Les colorer sur tous les c\u00f4t\u00e9s dans une po\u00eale huil\u00e9e \u00e0 feu vif.<\/li>\n
            7. D\u00e9tailler en m\u00e9daillon et servir.<\/li>\n<\/ol>\n

              Bon app\u00e9tit !<\/h4>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>
              \"\"<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"Ingr\u00e9dients pour 4 personnes: Pur\u00e9e de Butternut: 800 gr butternut Huile d’olive 1 gousse d’ail 2 \u00e9chalotes 1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel Sauce \u00ab\u00a0Marchand de vin\u00a0\u00bb: 2 \u00e9chalottes Mignonnette de poivre 50 gr de beurre 1\/4 de bouteille de vin rouge 15 cl de fond brun, de pr\u00e9f\u00e9rence du fond de veau sel et...","protected":false},"author":5,"featured_media":3743,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,9],"tags":[],"class_list":["post-3741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-atelier-cuisine","category-vie-de-lecole"],"yoast_head":"\nFilet de veau cuit \u00e0 basse temp\u00e9rature, pur\u00e9e de Butternut et sauce Marchand de vin - L'Acore<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lacore.ch\/co\/filet-de-veau-cuit-a-basse-temperature-puree-de-butternut-et-sauce-marchand-de-vin\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Filet de veau cuit \u00e0 basse temp\u00e9rature, pur\u00e9e de Butternut et sauce Marchand de vin - 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