{"id":1771,"date":"2015-02-23T14:42:14","date_gmt":"2015-02-23T14:42:14","guid":{"rendered":"http:\/\/www.tantefanny.nl\/recept\/filet-wellington\/"},"modified":"2024-10-24T09:56:19","modified_gmt":"2024-10-24T09:56:19","slug":"filet-wellington","status":"publish","type":"rpr_recipe","link":"https:\/\/www.tantefanny.nl\/recept\/filet-wellington\/","title":{"rendered":"Recept: Beef Wellington"},"content":{"rendered":"<p><span style=\"font-weight: 400\">voor 4 Beef Wellington porties:<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>voor 4 Beef Wellington porties:<\/p>\n","protected":false},"author":1,"featured_media":3814,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"rank_math_lock_modified_date":false,"rpr_recipe_ingredients":[{"sort":"1","key":"f14e76f46","amount":"1","unit":"","ingredient":"rol Tante Fanny Vers Bladerdeeg 300 g","notes":"","link":"\/mijn-deegsoorten\/deeg\/vers-bladerdeeg\/","target":"","ingredient_id":"4369"},{"sort":"2","key":"f61535109","amount":"500","unit":"g","ingredient":"ossehaas (runder biefstuk)","notes":"","link":"","target":"","ingredient_id":"639"},{"sort":"3","key":"2d5e17e5f","amount":"2","unit":"eetlepels","ingredient":"olie","notes":"","link":"","target":"","ingredient_id":"413"},{"sort":"4","key":"cd9e259c4","amount":"250","unit":"g","ingredient":"champignons","notes":"fijn gehakt","link":"","target":"","ingredient_id":"276"},{"sort":"5","key":"fbada951e","amount":"3","unit":"","ingredient":"sjalotjes","notes":"gesneden","link":"","target":"","ingredient_id":"602"},{"sort":"6","key":"04908c292","amount":"3","unit":"g","ingredient":"roene koolbladeren","notes":"geblancheerd","link":"","target":"","ingredient_id":"640"},{"sort":"7","key":"5a0dd9f86","amount":"2","unit":"eetlepels","ingredient":"Peterselie","notes":"gehakt","link":"","target":"","ingredient_id":"610"},{"sort":"8","key":"1e0c78c14","amount":"","unit":"","ingredient":"zout","notes":"witte peper","link":"","target":"","ingredient_id":"227"},{"sort":"9","key":"a4c09686e","amount":"1","unit":"","ingredient":"ei om het gerecht te bestrijkenVoor de saus:","notes":"","link":"","target":"","ingredient_id":"641"},{"sort":"10","key":"f5a35c581","amount":"\u00bc","unit":"l","ingredient":"rundvleesbouillon","notes":"","link":"","target":"","ingredient_id":"642"},{"sort":"11","key":"2d73a3c07","amount":"1","unit":"","ingredient":"sjalotje","notes":"fijn gehakt","link":"","target":"","ingredient_id":"643"},{"sort":"12","key":"8cc1c03b1","amount":"","unit":"","ingredient":"Koude roomboter","notes":"","link":"","target":"","ingredient_id":"644"},{"sort":"13","key":"6d4de84e1","amount":"2","unit":"cl","ingredient":"Madeira saus","notes":"","link":"","target":"","ingredient_id":"4237"}],"rpr_recipe_instructions":[{"sort":"1","key":"80bc643e0","description":"Verwarm de oven voor op 210 \u00b0C. Haal het bladerdeeg uit de koelkast en laat het een paar minuten liggen, zodat het op kamertemperatuur komt. Dit zorgt ervoor dat het makkelijker uitrolt.","image":""},{"sort":"2","key":"5a3061eb3","description":"Bak de sjalotjes in wat olie tot ze glazig zijn. Voeg de fijngehakte champignons toe en bak alles op hoog vuur tot het vocht is verdampt. Meng er wat gehakte peterselie, zout en peper doorheen.","image":""},{"sort":"3","key":"36c0ecae8","description":"Dep de ossenhaas droog en bestrooi met zout en peper. Verhit olie in een pan en schroei de ossenhaas rondom dicht voor een mooie bruine kleur. Laat het vlees daarna even rusten.","image":""},{"sort":"4","key":"b71f31897","description":"Rol het bladerdeeg uit op een schoon werkvlak. Zorg dat het groot genoeg is om de ossenhaas helemaal in te pakken. Leg de geblancheerde koolbladeren op het deeg om te voorkomen dat het deeg vochtig wordt.","image":""},{"sort":"5","key":"de4589e7f","description":"Verdeel het champignonmengsel over het bladerdeeg. Leg de afgekoelde ossenhaas in het midden en vouw het deeg eromheen, zodat het vlees helemaal ingepakt is.","image":""},{"sort":"6","key":"02a67d0a0","description":"Sluit de zijkanten goed af en bestrijk het bladerdeeg met losgeklopt ei voor een mooie goudbruine kleur. Leg de Beef Wellington op een bakplaat en schuif \u2018m in de oven. Zet de temperatuur na 5 minuten terug naar 170 \u00b0C voor een gelijkmatige garing.","image":""},{"sort":"7","key":"a9eccff0a","description":"Haal de Beef Wellington uit de oven en laat hem 10 minuten rusten onder een stukje aluminiumfolie. Dit zorgt ervoor dat de sappen zich goed verdelen, waardoor het vlees lekker mals blijft.","image":""},{"sort":"8","key":"6a6a7cd11","description":"Voor de saus: fruit het extra sjalotje in wat boter, blus af met Madeira en voeg de bouillon toe. Laat dit inkoken tot de helft en roer er vlak voor het serveren koude boter door. 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