Aliment qui protège et qui soigne : ARTICHAUT
- Natalia Roncari
- 14 mai
- 1 min de lecture
Dernière mise à jour : 15 mai
🎉 NOUVEAU dans ma collection de mini-guides nutrition & santé gourmande : Mon aliment - ma première médecine🍀
Parce que la santé commence dans l’assiette, je vous propose une toute nouvelle série de livrets au format eBook/PDF, 100 % dédiés aux aliments qui nous veulent du bien.
📚 Une à deux fois par mois, recevez un guide complet, pratique et inspirant sur un aliment à haute densité nutritionnelle.
✨Le mini- guide du mois de mai est consacré à l’ARTICHAUT,
Vous pensiez tout savoir sur l’artichaut ?
Ce livret va vous surprendre.
🧠 Riche en cynarine, fibres et polyphénols, l’artichaut soutient le détox hépatique, la digestion, régule le cholestérol et le transit etc…🍽️
Vous souhaitez en lire plus ?
Abonnez-vous à cuisineantiage.fr pour continuer à lire ce post exclusif.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
Notes
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
1
Season the good fresh beef fillets with salt and black pepper. Heat olive oil in a pan over high heat and sear the fillets for 2 minutes per side until it fully browned. Remove the beef from the pan and brush with a thin layer of mustard. Let it cool.
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Beef Wellington
Beef Wellington
Fusion Wizard - Rooftop Eatery in Tokyo
Author Name
%20(1).jpg)
Beef Wellington is a luxurious dish featuring tender beef fillet coated with a flavorful mushroom duxelles and wrapped in a golden, flaky puff pastry. Perfect for special occasions, this recipe combines rich flavors and impressive presentation, making it the ultimate centerpiece for any celebration.
Servings :
4 Servings
Calories:
813 calories / Serve
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
Prep Time
30 mins
