{"id":2557,"date":"2014-07-19T18:43:00","date_gmt":"2014-07-19T17:43:00","guid":{"rendered":"http:\/\/www.papillonette.fr\/?p=2557"},"modified":"2014-07-19T18:43:00","modified_gmt":"2014-07-19T17:43:00","slug":"boeuf-marine-a-la-provencale","status":"publish","type":"post","link":"https:\/\/www.papillonette.fr\/test\/?p=2557","title":{"rendered":"Boeuf marin\u00e9 \u00e0 la proven\u00e7ale"},"content":{"rendered":"

\"boeuf<\/a><\/p>\n

Ingr\u00e9dients pour 4 personnes :<\/p>\n

– 4 tranches de rumsteck<\/p>\n

– 16 tomates cerises<\/p>\n

– 16 p\u00e9tales de tomate confite marin\u00e9s \u00e0 l’huile<\/p>\n

– 3 branches\u00a0de romarin<\/p>\n

– 20 feuilles de basilic<\/p>\n

– 4 grosses pommes de terre<\/p>\n

– 4 poign\u00e9es de m\u00e2che<\/p>\n

– sel, poivre, huile d’olive<\/p>\n

Couper le rumsteck en tranches. Le faire mariner dans 6 c\u00e0s d’huile d’olive, 12 feuilles de basilic, le romarin, les tomates confites, du sel et du poivre pendant 1 heure.<\/p>\n

Couper les tomates cerise en 2.<\/p>\n

Pr\u00e9chauffer le four \u00e0 180\u00b0C.<\/p>\n

Couper les pommes de terre en lamelles\u00a0aux 3\/4, comme sur la photo (en gros, il faut couper les pommes de terre en tranches, mais sans aller jusqu’\u00e0 les couper compl\u00e8tement). Les badigeonner d’huile d’olive, les saler puis les faire cuire 45 minutes \u00e0 180\u00b0C. Une fois cuite, placer dans des encoches de chaque patate 2 feuilles de basilic.<\/p>\n

Chauffer une po\u00eale \u00e0 feu vif. Verser la viande avec sa marinade dans la po\u00eale chaude ainsi que les tomates cerises coup\u00e9es en 2. Faire revenir le b\u0153uf peu de temps, juste pour que les tranches de rumsteck soient dor\u00e9es.<\/p>\n

Servir le b\u0153uf accompagn\u00e9 des pommes de terre et d’un peu de salade.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Ingr\u00e9dients pour 4 personnes : – 4 tranches de rumsteck – 16 tomates cerises – 16 p\u00e9tales de tomate confite marin\u00e9s \u00e0 l’huile – 3 branches\u00a0de romarin – 20 feuilles de basilic – 4 grosses pommes de terre – 4 poign\u00e9es de m\u00e2che – sel, poivre, huile d’olive Couper le rumsteck en tranches. Le faire […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[785],"tags":[787,786],"class_list":["post-2557","post","type-post","status-publish","format-standard","hentry","category-boeuf-marine-a-la-provencale","tag-provencal-2","tag-rumsteck"],"_links":{"self":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/2557","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2557"}],"version-history":[{"count":1,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/2557\/revisions"}],"predecessor-version":[{"id":2559,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=\/wp\/v2\/posts\/2557\/revisions\/2559"}],"wp:attachment":[{"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2557"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2557"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.papillonette.fr\/test\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}