{"id":2108,"date":"2017-12-19T08:16:15","date_gmt":"2017-12-19T07:16:15","guid":{"rendered":"http:\/\/www.fon-times.ch\/?p=2108"},"modified":"2022-05-07T14:52:33","modified_gmt":"2022-05-07T12:52:33","slug":"beef-wellington","status":"publish","type":"post","link":"https:\/\/www.ftmedien.ch\/new-site\/beef-wellington\/","title":{"rendered":"Beef Wellington"},"content":{"rendered":"<h4>Zutaten<\/h4>\n<p>1 kg Rinderfilet (Mittelst\u00fcck)<br \/>\n20 ml Oliven\u00f6l<br \/>\n100 g Schalotten<br \/>\n20 g frische Italienische Kr\u00e4uter<br \/>\n(Thymian, Rosmarin,<br \/>\nPetersilie, Majoran, Oregano)<br \/>\n250 g frische Waldpilze<br \/>\n50 g Butter<br \/>\n100 ml Weisswein<br \/>\n120 g Fr\u00fchst\u00fccksspeck, geschnitten<br \/>\n400 g Bl\u00e4tterteig<br \/>\n30 g Eigelb<br \/>\nSalz, Pfeffer<\/p>\n<h4>Vorbereitung:<\/h4>\n<ol>\n<li>Rindsfilet mit Salz und Pfeffer w\u00fcrzen<\/li>\n<li>Oliven\u00f6l in eine heisse Bratpfanne geben und von allen Seiten kr\u00e4ftig anbraten<\/li>\n<li>Beiseite Stellen und abk\u00fchlen lassen<\/li>\n<li>Schalotte fein hacken, Kr\u00e4uter zupfen und grob hacken, Pilze fein w\u00fcrfeln<\/li>\n<li>Butter in einem grossen Topf erhitzen, Schalotte und Pilze darin and\u00fcnsten<\/li>\n<li>Mit Weisswein abl\u00f6schen, Salz und Kr\u00e4uter hinzuf\u00fcgen<\/li>\n<li>Einkochen bis fast kein Weisswein mehr vorhanden ist<\/li>\n<li>Vom Herd nehmen und abk\u00fchlen lassen<\/li>\n<li>Pilzmischung mit einem grossen Messer oder in einem Cutter zerkleinern<\/li>\n<li>Schneidebrett mit einem grossen St\u00fcck Frischhaltefolie bedecken<\/li>\n<li>Die H\u00e4lfte der Speckstreifen leicht aneinander liegend in die Mitte der Folie legen<\/li>\n<li>Speckstreifen mit Pilzmasse bestreichen, Rindsfilet darauf legen<\/li>\n<li>Restliche Pilzmasse darauf verteilen und mit Speckstreifen zudecken<\/li>\n<li>Rindsfilet in die Frischhaltefolie einrollen und 1 Stunde kalt stellen<\/li>\n<li>Bl\u00e4tterteig auf einer bemehlten Arbeitsfl\u00e4che zu einem Viereck ausrollen<\/li>\n<li>Das Rindsfilet aus der Folie packen und auf den ausgerollten Bl\u00e4tterteig legen<\/li>\n<li>Bl\u00e4tterteig um das Fleisch wickeln, die kurzen Seiten einklappen und fest verschliessen<\/li>\n<\/ol>\n<h4>Zubereitung:<\/h4>\n<ol>\n<li>Backofen auf 200\u00b0C vorheizen<\/li>\n<li>Rindsfilet auf ein mit Backpapier ausgelegtes Backblech legen<\/li>\n<li>Mit Eigelb bepinseln<\/li>\n<li>Im Backofen f\u00fcr 10 Minuten backen<\/li>\n<li>Temperatur auf 160\u00b0C reduzieren und weitere 20 Minuten backen bis der Bl\u00e4tterteig goldig-braun ist<\/li>\n<li>Vor dem Anschneiden 10 Minuten ruhen lassen, damit sich der Fleischsaft verteilen kann<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 1 kg Rinderfilet (Mittelst\u00fcck) 20 ml Oliven\u00f6l 100 g Schalotten 20 g frische Italienische Kr\u00e4uter (Thymian, Rosmarin, Petersilie, Majoran, Oregano) 250 g frische Waldpilze 50 g Butter 100 ml Weisswein 120 g Fr\u00fchst\u00fccksspeck, geschnitten 400 g Bl\u00e4tterteig 30 g Eigelb Salz, Pfeffer Vorbereitung: Rindsfilet mit Salz und Pfeffer w\u00fcrzen Oliven\u00f6l in eine heisse Bratpfanne [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":15713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[25,33],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beef Wellington &ndash; 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