{"id":3421,"date":"2012-01-01T21:31:19","date_gmt":"2012-01-01T21:31:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3421"},"modified":"2012-01-01T21:31:19","modified_gmt":"2012-01-01T21:31:19","slug":"filetto-stracciato-zerrissenes-krauterfilet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/01\/filetto-stracciato-zerrissenes-krauterfilet\/","title":{"rendered":"Filetto Stracciato (Zerrissenes Kr\u00e4uterfilet)"},"content":{"rendered":"

Zutaten<\/strong>
\n600 g Rinderfilet; ohne Haut und Sehnen
\nschwarzer Pfeffer a.d.M.
\n1 TL Speisest\u00e4rke; geh\u00e4uft
\nSalz
\n2 Handvoll gemischte Kr\u00e4uter Salbei, Rosmarin, Thymian Petersilie, Sauerampfer, Brennesseln, L\u00f6wenzahn, G\u00e4nsebluemchen, ect.
\n4 EL Butter
\n1 EL \u00d6l
\n1\/8 l Rotwein
\n1\/8 l Kalbsfond oder Bratenjus<\/p>\n

Zubereitung<\/strong>
\nDas Fleisch quer zur Faser in d\u00fcnne Scheiben schneiden, mit Pfeffer und St\u00e4rke \u00fcberpudern, sparsam salzen und vorsichtig mischen. Die Kr\u00e4uter von den Stielen zupfen, f\u00fcr eine Sekunde in kochendes Wasser werfen, anschliessend eiskalt abschrecken, kr\u00e4ftig ausdr\u00fccken, so dass sie fast vollkommen trocken sind. Wieder locker auseinanderzupfen und vorsichtig unter das Fleisch mischen. Fleisch in vier gleich grosse Portionen teilen, jede zum Steak formen, dabei darauf achten, dass sie von einem Teil der Kr\u00e4uterbl\u00e4tter wie von einem Kr\u00e4utermantel umh\u00fcllt sind. In einem Topf oder einer tiefen Pfanne 1\/4 der Butter und das \u00d6l erhitzen. Die Steaks darin rasch auf allen Seiten anbraten. Sie sollen dabei nicht br\u00e4unen, sondern mehr durch die Hitze ihre Form behalten. Wein und Fond angiessen. Auf sanftem Feuer ohne Deckel etwa 15-20 Minuten schmoren, dabei von allen Seiten vorsichtig salzen und kr\u00e4ftig pfeffern.
\nDie zerrissenen Steaks auf einer vorgew\u00e4rmten Platte anrichten, den Schmorsud mit der restlichen eiskalten Butter aufmixen und dar\u00fcbergiessen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 600 g Rinderfilet; ohne Haut und Sehnen schwarzer Pfeffer a.d.M. 1 TL Speisest\u00e4rke; geh\u00e4uft Salz 2 Handvoll gemischte Kr\u00e4uter Salbei, Rosmarin, Thymian Petersilie, Sauerampfer, Brennesseln, L\u00f6wenzahn, G\u00e4nsebluemchen, ect. 4 EL Butter 1 EL \u00d6l 1\/8 l Rotwein 1\/8 l Kalbsfond oder Bratenjus Zubereitung Das Fleisch quer zur Faser in d\u00fcnne Scheiben schneiden, mit Pfeffer … <\/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":[6,57],"tags":[205],"class_list":["post-3421","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-rind","tag-rinderfilet","item-wrap"],"yoast_head":"\nFiletto 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Mai 2011","format":false,"excerpt":"Zutaten 4 Scheiben Rinderfilet (\u00e0 60 g) 2 H\u00e4hnchenbr\u00fcste (\u00e0 120 g) 4 Scheiben Schweinefilet (\u00e0 50 g) 200 Gramm Lammlachs 6 EL Oliven\u00f6l 2 Knoblauchzehen 2 Zweige Thymian 2 Zweige Rosmarin Pfefferschrot Salat 600 Gramm Kartoffeln, \u00fcberwiegend fest kochend 1 Zwiebel (90 g) 4 kleine Bauerngurken (\u00e0 60 g)\u2026","rel":"","context":"In "Grill"","block_context":{"text":"Grill","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/grill\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1447,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/05\/06\/gebackenes-rinderfilet\/","url_meta":{"origin":3421,"position":5},"title":"Gebackenes Rinderfilet","author":"Steffen","date":"6. Mai 2011","format":false,"excerpt":"Ein St\u00fcck Rinderfilet wird etwa 20 Minuten mit Kr\u00e4utern und Zwiebeln in Sonja angebraten, aus dem Topf genommen und mit einem Gemisch aus 1 E\u00dfl\u00f6ffel \"Kuchenmehl\", 1 Ei, geriebene Semmel, Salz und geriebener Zitronenschale dick bestrichen. In der Bratr\u00f6hre wird das Rinderfilet gar gebacken und anschlie\u00dfend in Scheiben geschnitten. Der\u2026","rel":"","context":"In "Hauptgerichte"","block_context":{"text":"Hauptgerichte","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3421"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3421\/revisions"}],"predecessor-version":[{"id":3422,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3421\/revisions\/3422"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}