🐸 Filet Mignon À L Orange Et Au Miel

1 un filet mignon – 2 CAS de miel (toutes fleurs, assez neutre) – 1 CAS de sauce teriyaki. les légumes – carottes (bi-colores dans le cas présents : violettes dehors, orange dedans), choux fleurs, haricots, petits poisautant que

Filets mignons noircis à l’orange et au ponzu avec choux de Bruxelles et pommes de terre aux épices Temps de cuisson 35 minutes Filets mignons noircis à l’orange et au ponzu avec choux de Bruxelles et pommes de terre aux épices Aucune réservation nécessaire pour vivre cette expérience digne d’un restaurant 5 étoiles. Les tendres filets mignons sont poêlés avec des tranches d’oranges qui libéreront leurs sucres naturels en caramélisant pour créer des saveurs réconfortantes et hivernales. Vous créerez une réduction aromatique à verser sur vos steaks bien chauds en utilisant du gingembre, des oignons verts et de la sauce ponzu, une sauce japonaise à base d’agrumes. En accompagnement, servez des pommes de terre rôties et des choux de Bruxelles sautés pour compléter ce mets savoureux et légèrement piquant, et le souper devient une occasion spéciale. Nous vous enverrons 11oz Filets mignons 450g Petites pommes de terre 20g Gingembre 2 Oignons verts 225g Choux de Bruxelles 1 Orange 6g Graines de sésame noires et blanches 30ml Sauce ponzu à la lime 5g Mélange d’épices Chaleur du Japon légumes déshydratés, sel de mer, algues nori, gingembre, huile de tournesol, citronnelle, piment de Cayenne broyé Contient Sésame, Soya, Blé Vous aurez besoin 2 Grandes poêles antiadhésives, si possible Épluche-légumes Plaque de cuisson Huile Sel et poivre Papier parchemin Huile d’olive Lipides totaux 24 g Lipides saturés 6 g Sodium 610 mg Glucides 62 g Sucres 13 g Protéines 44 g Fibres 12 g Rôtir les pommes de terre Préchauffer le four à 450 °F. Couper les pommes de terre en deux sur la longueur ou en quatre si elles sont grosses. Sur une plaque de cuisson recouverte de parchemin, mélanger les pommes de terre avec un filet d’huile; saler et poivrer. Disposer en une seule couche et rôtir au four 20 à 25 min, en remuant à mi-cuisson, jusqu’à ce qu’elles soient dorées et tendres lorsque vous les piquez avec une fourchette. Retirer du four et mettre de côté au chaud. Mise en place Pendant la cuisson des pommes de terre, couper et jeter le pied des choux de Bruxelles; couper en deux sur la longueur ou en quartiers s’ils sont très gros. Couper l’orange en deux sur la largeur. Presser ½, puis peler et trancher finement l’autre ½ en rondelles. Peler et hacher finement le gingembre. Couper et jeter le pied des oignons verts; trancher finement, en séparant les bulbes blancs des tiges vertes. Faire sauter les choux de Bruxelles Dans une grande poêle antiadhésive, si possible, chauffer un filet d’huile à feu moyen-vif. Ajouter les choux de Bruxelles; saler et poivrer. Cuire 7 à 10 min, en remuant parfois, jusqu’à ce qu’ils soient légèrement dorés et tendres, mais encore croquants. Cuire les filets et les tranches d’orange Pendant la cuisson des choux de Bruxelles, dans une deuxième grande poêle antiadhésive, si possible, chauffer un filet d’huile à feu moyen-vif. Assécher les filets mignons avec du papier absorbant. Assaisonner avec le mélange d’épices; saler et poivrer. Ajouter les filets* et les tranches d’orange à la poêle. Cuire 2 à 3 min par côté, jusqu’à ce que les filets soient cuits à votre goût et que les tranches d’orange commencent à dorer. Mettre les filets mignons sur une planche à découper et les tranches d’oranges dans une assiette en laissant le jus de cuisson ou sucs dans la poêle. Réserver la poêle. Laisser les filets mignons reposer pendant 5 min avant de les trancher dans le sens contraire des fibres de la viande. Préparer la sauce Pendant que les filets reposent, dans la poêle réservée avec les sucs, chauffer un filet d’huile d’olive à feu moyen. Ajouter le gingembre et les bulbes d’oignons verts. Cuire 30 sec à 1 min, en remuant fréquemment, jusqu’à ce que ce soit parfumé. Ajouter le jus d’orange, la sauce ponzu et 1 c. à s. d’eau doubler pour 4 portions; saler et poivrer. Porter à ébullition, puis réduire le feu et laisser mijoter, en grattant le fond de la poêle pour décoller les sucs, 1 à 2 min, jusqu’à ce que la sauce ait épaissit; saler et poivrer au goût. Dresser les plats Répartir les choux de Bruxelles, les pommes de terre, les filets mignons et les tranches d’orange entre les assiettes. Déposer quelques cuillérées de sauce sur les filets. Garnir avec les graines de sésame et les tiges d’oignons verts. Servir toute sauce restante à côté. Bon appétit! *Santé Canada recommande de faire cuire le boeuf à une température interne minimale de 63 °C. Cuisinons ensemble Découvrez une nouvelle façon de cuisiner avec Goodfood des recettes originales et les ingrédients les plus frais livrés à votre porte chaque semaine. Commencer pour seulement

Dansune casserole, faites chauffer l'huile, le miel et la sauce soja. Faites-y revenir le filet mignon entier pour le caraméliser. 3 Mettez le tout et le jus des oranges dans la terrine (en coupant

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Voiciun superbe accompagnement qui de part sa saveur sucrée et non amer, plaît même aux enfants !!! Pour 2 personnes 3 endives 2 oranges 1 citron 30g de sucre ou cassonade 1 cuillère à soupe de miel sel, poivre, persil pour la ^{Oh no!ZmVhdHVyZSIdoesnentspt work unless youfy-conte turIiwiZJavaSxed}..{e-0Version""d71214d","eight1HandlerId""www665c0[id].js","esAuthenR19{ted"false,"esBot"false,"esMobile"false,"esStrictModeEn{maxd"{ord,"esUcolopoweredDevapp"false,"handlerProps"{},"ontes"{"adsAPIDomain""BDx4TYeFap90vw}{bordercom","TileIxt"{"act-fa_experiments"{"web_BDx43diusffic_unauth""en{maxd"},"analysis_ua"{"app_iner5,"browseryflex"Clex}.","browseryace-ion"" 10","osyace-ion""10"},"app_iner_ll}.vVxd"5,e-0yace-ion""d71214d","bex-s_exp"{ord,"browserylocale""en-US","browsery_trax"Clex}.","browseryiner1,"browseryace-ion"" 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Inciserle filet mignon à plusieurs endroits et bien l’enrober de la marinade puis laisser reposer minimum 2 h Tartare de saumon à l’orange. 25 commentaires Babeth59 a dit : 11/09/2011 à 19:03. Répondre. Le filet mignon est souvent au menu à la maison, voici une nouvelle manière bien sympa de l’accommoder, merci! Ma bulle de..Gourmandise a dit :

Publié le 02/11/2009 à 00h00 - Mise à jour le 03/08/2010 à 13h09 par Florence Daine - diététicienne Ingrédients Préparation Filet mignon au miel Ingrédients • 400 g de filet mignon • 4 cuillères à soupe de miel • 4 cuillères à soupe de jus d'orange • 2 cuillères à soupe d'huile de tournesol ou maïs • poivre Préparation • découper le filet en 4 tranches. • Cuire ces tranches dans une sauteuse avec l'huile, 10 minutes en les retournant de temps à autre. • Puis, les poivrer et les réserver. • ajouter alors le jus d'orange dans la sauteuse et le laisser réduire sur feu moyen. • remuer afin de décoller les sucs de viande. • Ajouter le miel et le laisser cuire quelques minutes jusqu'à ce qu'il caramélise légèrement.• remettre alors le filet mignon dans la sauteuse et le laisser s'imprégner de la sauce au miel. • servir aussitôt. . 29 486 384 157 187 264 143 117

filet mignon à l orange et au miel