{"id":1447,"date":"2021-01-07T13:38:56","date_gmt":"2021-01-07T18:38:56","guid":{"rendered":"http:\/\/trustedveal.com\/recipes\/veal-sirloin-roasted-chanterelle-mushrooms-charred-onion-mustard-cream-veal-jus\/"},"modified":"2022-12-14T13:56:34","modified_gmt":"2022-12-14T18:56:34","slug":"contrefilet-de-veau-champignons-girolles-rotis-oignon-grille-creme-a-la-moutarde-jus-de-veau","status":"publish","type":"cp_recipe","link":"https:\/\/trustedveal.com\/fr\/recipes\/contrefilet-de-veau-champignons-girolles-rotis-oignon-grille-creme-a-la-moutarde-jus-de-veau\/","title":{"rendered":"Contrefilet de veau, champignons girolles r\u00f4tis, oignon grill\u00e9, cr\u00e8me \u00e0 la moutarde, jus de veau"},"content":{"rendered":"<h2>Contrefilet de veau, champignons girolles r\u00f4tis, oignon grill\u00e9, cr\u00e8me \u00e0 la moutarde, jus de veau<\/h2>\n<h3>Ingredients<\/h3>\n<div class=\"cooked-recipe-ingredients\">\n<div class=\"cooked-single-ingredient cooked-heading\">Surlonge de veau<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">livre de surlonge de veau europ\u00e9en<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Poivre noir<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Thym<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sauge<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Pour les girolles<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">brins de romarin<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">brins de sauge<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">gousses d&rsquo;ail, tranch\u00e9es<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">livre de girolles, par\u00e9es, lav\u00e9es et \u00e9goutt\u00e9es<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Huile d&rsquo;olive<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Sel<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Poivre noir<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Sauce \u00e0 la cr\u00e8me \u00e0 la moutarde<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">d&rsquo;huile d&rsquo;olive<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.25\">&#188;<\/span> <span class=\"cooked-ing-measurement\">oz<\/span> <span class=\"cooked-ing-name\">de beurre<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">\u00e9chalote, tranch\u00e9e finement<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">brin de thym<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">feuille de laurier<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.25\">&#188;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">de vin blanc sec ou de vermouth<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"0.25\">&#188;<\/span> <span class=\"cooked-ing-measurement\">cup<\/span> <span class=\"cooked-ing-name\">de bouillon de poulet<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">cups<\/span> <span class=\"cooked-ing-name\">de cr\u00e8me \u00e9paisse<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">de moutarde \u00e0 l&rsquo;ancienne<\/span><\/div>\n<div class=\"cooked-single-ingredient cooked-heading\">Pour assortir et servir<\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"2\">2<\/span> <span class=\"cooked-ing-measurement\">tbsp<\/span> <span class=\"cooked-ing-name\">d&rsquo;huile d&rsquo;olive extra vierge<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-amount\" data-decimal=\"1\">1<\/span> <span class=\"cooked-ing-measurement\"><\/span> <span class=\"cooked-ing-name\">petit oignon rouge doux ou \u00e9chalote, coup\u00e9(e) en quartiers<\/span><\/div>\n<div itemprop=\"recipeIngredient\" class=\"cooked-single-ingredient cooked-ingredient cooked-ing-no-checkbox\"><span class=\"cooked-ing-name\">Jus de veau<\/span><\/div>\n<\/div>\n<h3>Directions<\/h3>\n<div class=\"cooked-recipe-directions\">\n<div class=\"cooked-single-direction cooked-heading\">Pour la surlonge de veau<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 1\">\n<div class=\"cooked-dir-content\">\n<p>Chauffer le bain-marie d&rsquo;un circulateur \u00e0 immersion \u00e0 129 \u00b0F. Couper la surlonge verticalement en morceaux de 3 pouces d&rsquo;\u00e9paisseur, puis couper en biais de sorte que chaque pi\u00e8ce mesure environ 4 pouces de long et p\u00e8se 4 onces. Transf\u00e9rer le veau dans un sac sous vide et assaisonner de sel, poivre, sauge et thym r\u00e9unis. Cuire sous vide pendant 45 minutes. Faire reposer le veau, minimum 5 minutes, jusqu&rsquo;au moment de servir.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pour les girolles<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 2\">\n<div class=\"cooked-dir-content\">\n<p>Chauffer le four \u00e0 450 \u00b0F. Sur une plaque de la taille d&rsquo;un quart de feuille, \u00e9tendre le romarin, la sauge et l&rsquo;ail. R\u00e9partir les champignons sur le dessus. Arroser d&rsquo;huile, assaisonner de sel et de poivre, et r\u00f4tir au four pendant 10 minutes, jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient dor\u00e9s. Garder au chaud.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pour la sauce cr\u00e9meuse \u00e0 la moutarde<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 3\">\n<div class=\"cooked-dir-content\">\n<p>Dans une po\u00eale, faire chauffer \u00e0 feu doux l&rsquo;huile et le beurre. Ajouter les \u00e9chalotes, le thym et la feuille de laurier. Faire cuire jusqu&rsquo;\u00e0 ce qu&rsquo;ils soient ramollis. D\u00e9glacer avec du vin. R\u00e9duire jusqu&rsquo;\u00e0 ce que le m\u00e9lange soit sec. Ajouter le bouillon et r\u00e9duire de moiti\u00e9. Ajouter la cr\u00e8me et r\u00e9duire de moiti\u00e9. Lorsque la sauce recouvre la cuill\u00e8re, ajouter la moutarde en remuant pour combiner. Garder au chaud.<\/p>\n<\/div>\n<\/div>\n<div class=\"cooked-single-direction cooked-heading\">Pour assortir et servir<\/div>\n<div class=\"cooked-single-direction cooked-direction\" data-step=\"Step 4\">\n<div class=\"cooked-dir-content\">\n<p>Dans une po\u00eale \u00e0 feu moyen, ajouter la moiti\u00e9 de l&rsquo;huile. Faire revenir l&rsquo;oignon jusqu&rsquo;\u00e0 ce qu&rsquo;il soit tendre. Retirer, puis r\u00e9server. Ajouter le reste de l&rsquo;huile dans la po\u00eale, augmenter le feu \u00e0 vif et saisir le veau des deux c\u00f4t\u00e9s de 2 \u00e0 3 minutes. Trancher le veau en biais et servir dans un plat de service accompagn\u00e9 des champignons, des oignons grill\u00e9s et napper d\u2019un filet de sauce \u00e0 la cr\u00e8me \u00e0 la moutarde et de jus.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":3,"featured_media":1423,"comment_status":"closed","ping_status":"closed","template":"","recipe_category":[],"class_list":["post-1447","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Contrefilet de veau, champignons girolles r\u00f4tis, oignon grill\u00e9, cr\u00e8me \u00e0 la moutarde, jus de veau - Veau de tradition europ\u00e9enne<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/trustedveal.com\/fr\/recipes\/contrefilet-de-veau-champignons-girolles-rotis-oignon-grille-creme-a-la-moutarde-jus-de-veau\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Contrefilet de veau, champignons girolles r\u00f4tis, oignon grill\u00e9, cr\u00e8me \u00e0 la moutarde, jus de veau - 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