{"id":1999,"date":"2011-06-12T13:33:46","date_gmt":"2011-06-12T13:33:46","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=1999"},"modified":"2011-06-12T13:33:46","modified_gmt":"2011-06-12T13:33:46","slug":"schweinelendchen-nach-winzerart","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/06\/12\/schweinelendchen-nach-winzerart\/","title":{"rendered":"Schweinelendchen nach Winzerart"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Schweinsfilet
\nButterfett
\n1 Schalotte (gehackt)
\n100 Gramm Gekochter Schinken (feine Streifen)
\n100 Gramm Champignons (bl\u00e4ttrig)
\n200 Gramm Wei\u00dfe Trauben ohne Kerne
\n1\/4 Liter Wei\u00dfwein (Riesling)
\nSalz
\nPfeffer
\n20 ml Cognac
\n100 ml Sahne
\nPetersilie (gehackt) <\/p>\n

Zubereitung<\/strong>
\nDas Filet von H\u00e4uten und Fett befreien. In dicke Scheiben schneiden und mit Salz und Pfeffer w\u00fcrzen. In Mehl w\u00e4lzen und im hei\u00dfen Butterfett bei m\u00e4\u00dfiger Hitze auf beiden Seiten anbraten. Aus der Pfanne nehmen und warm stellen.
\nIm Bratenfond Schalotte und Schinken d\u00e4mpfen. Champignons und Trauben dazugeben und ein paar Minuten mitd\u00e4mpfen. Mit Wei\u00dfwein abl\u00f6schen und mit Salz und Pfeffer w\u00fcrzen. Cognac darunter mischen und mit Sahne verfeinern. Die Sauce \u00fcber das Fleisch geben und mit Sp\u00e4tzle servieren. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Schweinsfilet Butterfett 1 Schalotte (gehackt) 100 Gramm Gekochter Schinken (feine Streifen) 100 Gramm Champignons (bl\u00e4ttrig) 200 Gramm Wei\u00dfe Trauben ohne Kerne 1\/4 Liter Wei\u00dfwein (Riesling) Salz Pfeffer 20 ml Cognac 100 ml Sahne Petersilie (gehackt) Zubereitung Das Filet von H\u00e4uten und Fett befreien. In dicke Scheiben schneiden und mit Salz und Pfeffer w\u00fcrzen. … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[6,47],"tags":[363],"class_list":["post-1999","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-schweinelende","item-wrap"],"yoast_head":"\nSchweinelendchen 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