{"id":5162,"date":"2013-02-25T04:19:49","date_gmt":"2013-02-25T04:19:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5162"},"modified":"2013-02-25T04:19:49","modified_gmt":"2013-02-25T04:19:49","slug":"gekrautertes-rinderfilet","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/gekrautertes-rinderfilet\/","title":{"rendered":"Gekr\u00e4utertes Rinderfilet"},"content":{"rendered":"

Zutaten<\/strong>
\n2 EL Rosmarinnadeln
\n6-8 gro\u00dfe Oreganobl\u00e4tter
\n1\/2 Bund Glatte Petersilie
\n2 EL Zitronenthymianbl\u00e4tter
\nWei\u00dfer Pfeffer
\n9 EL Oliven\u00f6l
\n1,5 kg Rinderfilet (in 2 St\u00fccken, \u00e0 750 g)
\nGrobes Meersalz<\/p>\n

Zubereitung<\/strong>
\n1. Rosmarin, Oregano, Petersilienbl\u00e4tter und Zitronenthymian grob hacken. Mit reichlich grob gemahlenem Pfeffer und 5 EL Oliven\u00f6l mischen. Die Sehnen von den Filets mit einem scharfen Messer abl\u00f6sen.
\n2. Die Filets rundherum mit Meersalz w\u00fcrzen. Im gro\u00dfen Br\u00e4ter im restlichen Oliven\u00f6l rundherum bei starker Hitze goldbraun anbraten und auf ein Blech legen. Im vorgeheizten Ofen bei 180 Grad (Gas 2-3, Umluft 160 Grad) auf der 2. Schiene von unten 35-40 Minuten zu Ende garen. Filets mit dem Kr\u00e4uter\u00f6l bestreichen, noch 5 Minuten ruhen lassen, dann aufschneiden und servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 2 EL Rosmarinnadeln 6-8 gro\u00dfe Oreganobl\u00e4tter 1\/2 Bund Glatte Petersilie 2 EL Zitronenthymianbl\u00e4tter Wei\u00dfer Pfeffer 9 EL Oliven\u00f6l 1,5 kg Rinderfilet (in 2 St\u00fccken, \u00e0 750 g) Grobes Meersalz Zubereitung 1. Rosmarin, Oregano, Petersilienbl\u00e4tter und Zitronenthymian grob hacken. Mit reichlich grob gemahlenem Pfeffer und 5 EL Oliven\u00f6l mischen. Die Sehnen von den Filets mit … <\/p>\n

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