{"id":334,"date":"2014-04-01T14:27:02","date_gmt":"2014-04-01T13:27:02","guid":{"rendered":"http:\/\/berenger.net\/recettes\/?p=334"},"modified":"2014-04-01T14:27:02","modified_gmt":"2014-04-01T13:27:02","slug":"onglet-de-seb","status":"publish","type":"post","link":"https:\/\/berenger.net\/recettes\/onglet-de-seb\/","title":{"rendered":"L&#8217;Onglet de Seb"},"content":{"rendered":"<p>Recette de S\u00e9bastien Goldenberg.<\/p>\n<p><!--more--><\/p>\n<h2>Ingr\u00e9dients:<\/h2>\n<ul>\n<li>1 onglet de boeuf<\/li>\n<li>1 bouteille de Bordeaux rouge (Merlot, bon march\u00e9)<\/li>\n<li>10-12 \u00e9chalotes fraiches, hach\u00e9es<\/li>\n<li>de l\u2019huile d\u2019olive<\/li>\n<li>du sel<\/li>\n<\/ul>\n<h2>Pr\u00e9paration:<\/h2>\n<p>Faites cuire lentement et \u00e0 feu doux les \u00e9chalotes dans de l\u2019huile d\u2019olive. Une fois bien dor\u00e9es, versez toute la bouteille de vin (moins elle est ch\u00e8re, mieux c\u2019est). Montez le feu jusqu&#8217;\u00e0 \u00e9bullition. Laissez r\u00e9duire la sauce pendant une heure. Peut \u00eatre pr\u00e9par\u00e9e \u00e0 l&#8217;avance et congel\u00e9e.<\/p>\n<p>Salez l\u2019onglet, laissez-le \u00e0 temp\u00e9rature ambiante pendant 30 minutes. Cuisez \u00e0 votre go\u00fbt. R\u00e9chauffez la sauce et versez sur la viande.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Recette de S\u00e9bastien Goldenberg.<\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"L'Onglet de Seb","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[10,29],"tags":[216,215,46],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-francais","category-viande","tag-onglet","tag-seb","tag-steak"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/334","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":3,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/334\/revisions"}],"predecessor-version":[{"id":497,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/posts\/334\/revisions\/497"}],"wp:attachment":[{"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/media?parent=334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/categories?post=334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/berenger.net\/recettes\/wp-json\/wp\/v2\/tags?post=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}