{"id":2702,"date":"2015-11-07T22:01:11","date_gmt":"2015-11-07T20:01:11","guid":{"rendered":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2702"},"modified":"2016-01-08T16:10:09","modified_gmt":"2016-01-08T14:10:09","slug":"admonter-rindersteak","status":"publish","type":"post","link":"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2702","title":{"rendered":"Admonter Rindersteak"},"content":{"rendered":"

(Rezept aus der Benediktinerabtei Admont\/\u00d6sterreich)<\/p>\n

\"\"<\/p>\n

Zutaten:<\/h2>\n

4 Rinderfiletsteaks, 1-2 EL Speise\u00f6l, 1 Zwiebel, 125ml Rotwein, \u00bc Liter gebundene Bratenso\u00dfe, 1 Becher s\u00fc\u00dfe Sahne, Salz, Pfeffer, 2 EL eingelegte gr\u00fcne Pfefferk\u00f6rner<\/p>\n

Zubereitung<\/h2>\n
    \n
  1. Die Rinderfiletsteaks unter flie\u00dfendem Wasser waschen, trocken tupfen, und nach Bedarf leicht klopfen.<\/li>\n
  2. Das \u00d6l in einer Pfanne erhitzen und die Steaks darin medium oder durch braten. Dann heraus nehmen und warm stellen.<\/li>\n
  3. Die Zwiebel sch\u00e4len, fein hacken und im verbliebenen Bratfett glasig d\u00fcnsten. Mit dem Rotwein abl\u00f6schen, die Bratenso\u00dfe sowie die Sahne einr\u00fchren und einmal aufkochen lassen.<\/li>\n
  4. Die So\u00dfe mit Salz abschmecken, die Pfefferk\u00f6rner zugeben und ziehen lassen.<\/li>\n
  5. Die Steaks mit Salz und Pfeffer w\u00fcrzen, anrichten und mit der So\u00dfe \u00fcberziehen. Als Beilagen eignen sich gut Butterbohnen und Herzoginkartoffeln.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    (Rezept aus der Benediktinerabtei Admont\/\u00d6sterreich) Zutaten: 4 Rinderfiletsteaks, 1-2 EL Speise\u00f6l, 1 Zwiebel, 125ml Rotwein, \u00bc Liter gebundene Bratenso\u00dfe, 1 Becher s\u00fc\u00dfe Sahne, Salz, Pfeffer, 2 EL eingelegte gr\u00fcne Pfefferk\u00f6rner Zubereitung Die Rinderfiletsteaks unter flie\u00dfendem Wasser waschen, trocken tupfen, und nach Bedarf leicht klopfen. Das \u00d6l in einer Pfanne erhitzen und die Steaks darin medium … Admonter Rindersteak<\/span> weiterlesen<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[232],"tags":[],"class_list":["post-2702","post","type-post","status-publish","format-standard","hentry","category-vatican-cocking-guide"],"yoast_head":"\nAdmonter Rindersteak - OmniBlog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/omnia.alte-messe-bistum-speyer.de\/?p=2702\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Admonter Rindersteak - OmniBlog\" \/>\n<meta property=\"og:description\" content=\"(Rezept aus der Benediktinerabtei Admont\/\u00d6sterreich) Zutaten: 4 Rinderfiletsteaks, 1-2 EL Speise\u00f6l, 1 Zwiebel, 125ml Rotwein, \u00bc Liter gebundene Bratenso\u00dfe, 1 Becher s\u00fc\u00dfe Sahne, Salz, Pfeffer, 2 EL eingelegte gr\u00fcne Pfefferk\u00f6rner Zubereitung Die Rinderfiletsteaks unter flie\u00dfendem Wasser waschen, trocken tupfen, und nach Bedarf leicht klopfen. 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