Filet de hareng à l'oignon rouge mariné
- Natalia Roncari
- 31 oct. 2024
- 1 min de lecture
Dernière mise à jour : 1 nov. 2024
Mon rempart immunitaire naturel et accessible
Un délicieux mélange de hareng fumé à l'huile de colza et un oignon rouge émincé et mariné dans 1 c. à soupe de vinaigre de cidre.
Savez-vous que le hareng est le poisson le plus riche en vitamine D ?
🦈La vitamine immunostimulante et anti-déprime !
🧅L'oignon rouge, surtout cru, en plus de sa teneur en composés soufrés antibactériens est l'aliment le plus riche en quercétine.
En complément alimentaire, la quercétine est un puissant anti-inflammatoire qui freine la réplication des virus.
🍾Le vinaigre de cidre (non pasteurisé) renferme les "bonnes" bactéries qui soutiennent notre microbiote, la barrière naturelle contre les pathogènes !
L'huile de colza quant à elle, regorge de vitamine E et d'Oméga-3 : alliés fidèles de notre santé immunitaire.
C'est le moment de commencer à préparer notre organisme aux agressions hivernales...
Recettes, conseils, infos : tout ce qu'il faut pour passer l'hiver tranquille dans ce livret :
Ce livret fait partie du
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
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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
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