{"id":758,"date":"2024-06-13T13:46:30","date_gmt":"2024-06-13T19:46:30","guid":{"rendered":"https:\/\/www.elritualdelfuego.com\/portal\/?p=758"},"modified":"2024-06-13T16:08:01","modified_gmt":"2024-06-13T22:08:01","slug":"filete-de-res-al-vino-blanco","status":"publish","type":"post","link":"https:\/\/www.elritualdelfuego.com\/portal\/2024\/06\/13\/filete-de-res-al-vino-blanco\/","title":{"rendered":"Filete de Res al Vino Blanco"},"content":{"rendered":"\n<p>Ingredientes<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 piezas de filete de red de 2 in.<\/li>\n\n\n\n<li>Sal kosher y pimienta negra al gusto.<\/li>\n\n\n\n<li>1 bolsa de ejotes recortados o esparragos.<\/li>\n\n\n\n<li>1 cucharada de aceite de oliva.<\/li>\n\n\n\n<li>4 ramitas de romero sin tallos y picadas gruesas.<\/li>\n\n\n\n<li>3 cucharadas de mantequilla sin sal.<\/li>\n\n\n\n<li>350 gr. de champi\u00f1ones blancos.<\/li>\n\n\n\n<li>2 cebollas.<\/li>\n\n\n\n<li>\u00bd taza de caldo de pollo.<\/li>\n\n\n\n<li>2 dientes de ajo grandes, machacados o en rodajas.<\/li>\n\n\n\n<li>1 taza de vino blanco.<\/li>\n\n\n\n<li>\u00bd limon en jugo.<\/li>\n<\/ul>\n\n\n\n<p>Preparaci\u00f3n<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Caliente una sart\u00e9n grande de hierro fundido a fuego medio-alto o alto. Poner los filetes a temperatura ambiente. Secar y sazonar por ambos lados con sal kosher y pimienta negra.<\/li>\n\n\n\n<li>Prepare un recipiente grande con agua helada. En una cacerola grande, ponga un par de cent\u00edmetros de agua a hervir. Salar el agua, a\u00f1adir los ejotes y cocerlos hasta que est\u00e9n crujientes, unos 2 minutos; escurrirlos. Colocar los ejotes en el agua helada y dejar que se enfr\u00eden. Escurrirlas y secarlas.<\/li>\n\n\n\n<li>A\u00f1adir el aceite, una vuelta de olla, a la sart\u00e9n caliente. A\u00f1adir los filetes y la mitad del romero. Cocinar los filetes 8 minutos, d\u00e1ndoles la vuelta de vez en cuando; pasarlos a un plato y dejarlos reposar.<\/li>\n\n\n\n<li>A\u00f1adir 2 cucharadas de mantequilla a la sart\u00e9n. Cuando la mantequilla se derrita, a\u00f1ada los champi\u00f1ones y el romero restante. Cocinar, removiendo a menudo, hasta que los champi\u00f1ones se doren, unos 8 minutos. A\u00f1adir las chalotas y los ajos; sazonar y cocinar, removiendo a menudo, hasta que las chalotas se ablanden, de 2 a 3 minutos. Mezcle el caldo y p\u00e1selo a una fuente de servir.<\/li>\n\n\n\n<li>A\u00f1adir el ajo y las 2 cucharadas de mantequilla restantes a la sart\u00e9n. Cocine, removiendo a menudo, hasta que est\u00e9 fragante, aproximadamente 1 minuto. A\u00f1ada el vino y cocine, removiendo ocasionalmente, hasta que la salsa se reduzca a la mitad, de 5 a 7 minutos. A\u00f1ada el zumo de lim\u00f3n y retire la sart\u00e9n del fuego.<\/li>\n\n\n\n<li>Cortar los filetes a contrapelo. Colocar en los platos y cubrir con la salsa de vino blanco. Servir las jud\u00edas verdes y los champi\u00f1ones a su lado.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes Preparaci\u00f3n<\/p>\n","protected":false},"author":1,"featured_media":775,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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Preparaci\u00f3n","_links":{"self":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/758","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/comments?post=758"}],"version-history":[{"count":1,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/758\/revisions"}],"predecessor-version":[{"id":759,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/posts\/758\/revisions\/759"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media\/775"}],"wp:attachment":[{"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/media?parent=758"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/categories?post=758"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elritualdelfuego.com\/portal\/wp-json\/wp\/v2\/tags?post=758"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}