{"id":3481,"date":"2016-12-20T14:28:17","date_gmt":"2016-12-20T14:28:17","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=3481"},"modified":"2024-04-21T19:58:59","modified_gmt":"2024-04-21T17:58:59","slug":"filet-de-vedella-wellington","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/solomillo-de-ternera-wellington\/","title":{"rendered":"Filet de Vedella Wellington"},"content":{"rendered":"<p>Carmen ens prepara una recepta genial com aquest Filet de Vedella Wellington, un plat de festa molt apropiat per al Nadal i celebracions familiars. Aquest Solomillo va recobert amb pasta de pasta de full i queda espectacular. L&#039;acompanyem amb una Salsa de Vi Pedro Ximenez i Poma.<br>Per veure com preparem aquest delici\u00f3s Filet clica al v\u00eddeo<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Filet de vedella Wellington\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/Di4s_S9gV7o?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS PER A 6 PERSONES<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Filet de Vedella de 1,200 kg.<\/li><li>2 Plaques de pasta de full rectangulars<\/li><li>80 grs. Pat\u00e9 de Foie<\/li><li>4 Xalotes (Cebes franceses)<\/li><li>2 Dents d&#039;All<\/li><li>200 grs. Xampinyons<\/li><li>Talls de Pernil Serrano<\/li><li>Mostassa de Dijon<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><li>1 Ou per pintar<\/li><\/ul>\n\n\n\n<p>Per a la Salsa Pedro Ximenez amb Poma:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 Ceba<\/li><li>1 Poma Golden<\/li><li>250 ml. Vi Pedro Ximenez<\/li><li>50 ml. Vinagre de Poma<\/li><li>200 ml. Nata per cuinar (Crema de Llet)<\/li><li>Oli d&#039;Oliva<\/li><li>Sal i Pebre negre<\/li><li>Farigola i Orenga<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Piquem les escalunyes, els alls i els xampinyons. Posem oli d&#039;oliva en una paella i ofeguem els alls i les escalunyes. Hi afegim els xampinyons i ho salem. Sofregirem durant 8\/10 minuts amb el foc baix.<\/li><li>Hi afegim el pat\u00e9 de foie i ho batem tot amb un batedor el\u00e8ctric. Ha de quedar ben lligat.<\/li><li>Reservarem<\/li><li>Salpebrem la carn per tots els costats. En una paella gran posarem oli d&#039;oliva i quan estigui ben calent segellarem la carn per tots costats. Ha de quedar una mica daurada per fora. Reservarem en una plata. Pintem el filet amb la mostassa de Dijon.<\/li><li>Estenem el paper film a la taula de treball i repartim els talls de pernil salat.<\/li><li>Cobrirem el pernil amb la salsa dels xampinyons. A sobre dipositarem el filet i amb el paper film donarem la forma de rotllo al filet. Cal estr\u00e8nyer b\u00e9 el paper film i tancar-lo com si fos un caramel. Reservem al frigor\u00edfic durant uns 15 minuts m\u00ednim.<\/li><li>Preparem la salsa Pedro Ximenez. Pelem i tallem la poma a trossets. Ruixem amb suc de llimona.<\/li><li>En una paella hi posem l&#039;oli d&#039;oliva i quan estigui calent escalfem la ceba. Afegim la poma i cuinem fins que la poma estigui toveta. Amb el foc molt baix hi afegim el vi i el vinagre. Deixem evaporar l&#039;alcohol i hi afegim la farigola i l&#039;orenga.<\/li><li>Hi afegim la nata per cuinar i el pebre negre. Coem durant 3 minuts aproximadament. Batem la salsa.<\/li><li>Estenem la massa de pasta de full rectangular i dipositem el filet al qual haurem tret el paper film. Emboliquem el filet amb la massa de pasta de full, procurant que quedi ben tancat. Punxarem la pasta de full i adornarem amb unes tires de massa de pasta de full al gust.<\/li><li>Pintarem amb ou batut la pasta de full.<\/li><li>Dipositem el filet en una safata de forn amb paper de fornejar per sobre. Enfornarem el filet a 200 \u00ba cent\u00edgrads per dalt i baix durant uns 20 minuts aproximadament.<\/li><li>Dep\u00e8n de si agrada m\u00e9s o menys cuit.<\/li><li>Servirem amb amanida d&#039;enciam i acompanyarem amb la salsa de Vi Pedro Ximenez<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Filet de Vedella Wellington per a una millor comprensi\u00f3 de tot all\u00f2 explicat<\/h3>","protected":false},"excerpt":{"rendered":"<p>Carmen nos prepara una receta genial como este Solomillo de Ternera Wellington, un plato de fiesta muy apropiado para las Navidades y celebraciones familiares. Este Solomillo va recubierto con pasta de hojaldre y queda espectacular. Lo acompa\u00f1amos con una Salsa de Vino Pedro Ximenez y Manzana.Para ver c\u00f3mo preparamos este delicioso Solomillo clica en el [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9824,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92,20,93],"tags":[485,1487,3009,3010],"class_list":["post-3481","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","category-recetas-de-navidad","category-segundos-platos-navidad","tag-receta-solomillo","tag-receta-ternera","tag-solomillo-de-ternera-wellington","tag-solomillo-wellington"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3481","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=3481"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3481\/revisions"}],"predecessor-version":[{"id":9826,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/3481\/revisions\/9826"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9824"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=3481"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=3481"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=3481"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}