{"id":7720,"date":"2020-08-21T09:47:05","date_gmt":"2020-08-21T09:47:05","guid":{"rendered":"https:\/\/delinoprofessional.be\/?p=7720"},"modified":"2026-04-22T12:50:44","modified_gmt":"2026-04-22T12:50:44","slug":"reefilet-met-romige-portosaus","status":"publish","type":"post","link":"https:\/\/delinoprofessional.be\/fr\/portosaus\/reefilet-met-romige-portosaus\/","title":{"rendered":"Filet de chevreuil et sa Sauce au Porto onctueuse"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-7718\" class=\"wprm-recipe-container\" data-recipe-id=\"7718\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-delino\"><br><\/br>\n<div class=\"wprm-recipe-wrapper\">\n  <!-- Bovenste rij: afbeelding en ingredi\u00ebnten naast elkaar -->\n  <div class=\"wprm-recipe-top-row\">\n    <!-- Afbeeldingskolom -->\n    <div class=\"wprm-recipe-image-column\">\n      <div class=\"wprm-recipe-image wprm-block-image-rounded\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;border-radius: 5px;\" width=\"1024\" height=\"1536\" src=\"https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet.png\" class=\"attachment-cooked-medium size-cooked-medium\" alt=\"\" srcset=\"https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet.png 1024w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-200x300.png 200w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-683x1024.png 683w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-768x1152.png 768w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-8x12.png 8w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-700x1050.png 700w, https:\/\/delinoprofessional.be\/wp-content\/uploads\/2020\/08\/WEB_Portosaus_Reefilet-600x900.png 600w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/div>\n    <\/div>\n\n    <!-- Ingredi\u00ebntenkolom -->\n    <div class=\"wprm-recipe-ingredients-column\">\n      <div id=\"recipe-7718-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-7718-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"7718\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingr\u00e9dients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">700<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de filet de chevreuil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de mati\u00e8re grasse<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">400<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de pleurotes coup\u00e9es en lamelles<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">figues<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de miel<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de cr\u00e8me enti\u00e8re (35 %)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">Persil frais hach\u00e9<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">dl<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">de sauce au Porto de DELINO<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n  <\/div>\n\n  <!-- Onderrij: instructies -->\n  <div class=\"wprm-recipe-bottom-row\">\n    <div id=\"recipe-7718-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-7718-instructions-container wprm-block-text-normal\" data-recipe=\"7718\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-7718-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pr\u00e9chauffez le four \u00e0 180\u00b0C.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Coupez les figues en deux et badigeonnez-les d'un peu de miel. Cuisez-les au four.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Faites fondre le beurre dans une po\u00eale. Faites-y revenir les pleurotes. Ajoutez un peu de persil frais hach\u00e9.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Faites colorer le filet de chevreuil dans la m\u00eame po\u00eale que les pleurotes. Poursuivez la cuisson jusqu'\u00e0 coloration d\u00e9sir\u00e9e et laissez reposer avant de d\u00e9tailler le filet en \u00ab d\u00e9s \u00bb de taille \u00e9gale.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">D\u00e9glacez \u00e0 l'eau, ajoutez la Sauce au Porto DELINO et terminez en incorporant la cr\u00e8me. Laissez fr\u00e9mir quelques instants.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Faites un trait de sauce \u00e0 l'aide d'une cuill\u00e8re et d\u00e9posez-y les d\u00e9s de chevreuil.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Disposez les pleurotes et les figues \u00e0 c\u00f4t\u00e9 de la viande.<\/span><\/div><\/li><li id=\"wprm-recipe-7718-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Servez avec des pommes noisettes ou des mini croquettes. Ce plat s'accompagne aussi parfaitement d'un gratin de pommes de terre ou de gnocchis.<\/span><\/div><\/li><\/ul><\/div><\/div>\n  <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"Reefilet met romige Portosaus 700 g reefilet1 dl vetstof400 g oesterzwammen in repen4 vijgen1 dl honing1 dl room 35%Vers gehakte peterselie4 dl Portosaus DELINO Verwarm de oven voor op 180\u00b0C.Halveer de vijgen en bedruppel met wat honing. Bak gaar in de oven.Verhit de vetstof in...","protected":false},"author":4,"featured_media":12256,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_link_nofollow":["default"],"wpupg_custom_image":[],"wpupg_custom_image_id":[],"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[1669],"tags":[],"class_list":["post-7720","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-portosaus"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Reefilet met romige Portosaus - Delino Professional<\/title>\n<meta name=\"description\" content=\"In dit gerecht met reefilet werkt onze chef de DELINO Portosaus op met room. 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