{"id":15580,"date":"2018-07-16T14:04:00","date_gmt":"2018-07-16T12:04:00","guid":{"rendered":"https:\/\/foodies-rpd-3fpn.ew1.rapydapps.cloud\/?p=15580"},"modified":"2025-11-23T15:19:30","modified_gmt":"2025-11-23T14:19:30","slug":"filetsteak-mit-blattspinat","status":"publish","type":"post","link":"https:\/\/foodies.social\/filetsteak-mit-blattspinat\/","title":{"rendered":"Filetsteak mit Blattspinat"},"content":{"rendered":"\n
Ein Steak zuzubereiten ist im Grunde ganz einfach, aber es gibt wohl kaum eine Speise, bei der sich die Geschm\u00e4cker und Vorlieben so stark unterscheiden. Ich esse Steak nur well-done oder Medium rosa, aber es gibt viele Menschen die ihr Steak lieber Englisch oder Medium rare m\u00f6gen. Die Zeitangaben in diesem Rezept sind f\u00fcr Filetsteaks die Medium rosa sind.<\/p>\n\n\n\n
Rinderfilet parieren (entfernen von H\u00e4uten, Sehnen und Fett) und in 2 cm dicke Scheiben schneiden.<\/p>\n\n\n\n
Die Rinderfilets mit Salz, Pfeffer und Knoblauch einmassieren. Pfanne auf h\u00f6chster Stufe mit etwas Butter erhitzen. Das Fleisch auf beiden Seiten anbraten. Ein bisschen Thymian und Rosmarin in der Pfanne mitbraten.<\/p>\n\n\n\n
Das Fleisch anschlie\u00dfend in eine Auflaufform geben und bei 150\u00b0 Ober-\/Unterhitze im Ofen f\u00fcr 10 Minuten fertig garen. Das Fleisch vor dem Servieren f\u00fcr einige Minuten unter einer Alufolie ruhen lassen.<\/p>\n\n\n\n
Blattspinat gr\u00fcndlich waschen und blanchieren. Danach kalt abschrecken.<\/p>\n\n\n\n
In einem Topf etwas Oliven\u00f6l erhitzen und den Blattspinat hinzuf\u00fcgen. Mit Salz, Pfeffer und einem Schuss Wei\u00dfwein w\u00fcrzen.<\/p>\n\n\n\nFotos by Jakub Kapusnak \/ foodiesfeed.com<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"
Ein Steak zuzubereiten ist im Grunde ganz einfach, aber es gibt wohl kaum eine Speise, bei der sich die Geschm\u00e4cker und Vorlieben so stark unterscheiden.\u2026<\/p>\n","protected":false},"author":22,"featured_media":18685,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[266,222,195,223,148,224],"class_list":["post-15580","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptspeisen","tag-filet","tag-filetsteak","tag-fleischgericht","tag-rinderfiletsteak","tag-rindfleisch","tag-steak",""],"bb_bookmark":{"bookmark_id":0,"is_bookmarked":false,"bookmark_date":0},"yoast_head":"\n
Filetsteak mit Blattspinat | foodies.social<\/title>\n<meta name=\"description\" content=\"Ein Steak zuzubereiten ist im Grunde ganz einfach, aber es gibt wohl kaum eine Speise, bei der sich die Geschm\u00e4cker und Vorlieben so stark unterscheiden.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodies.social\/filetsteak-mit-blattspinat\/\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":[\"Article\",\"BlogPosting\"],\"@id\":\"https:\\\/\\\/foodies.social\\\/filetsteak-mit-blattspinat\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/foodies.social\\\/filetsteak-mit-blattspinat\\\/\"},\"author\":{\"name\":\"Foodie\",\"@id\":\"https:\\\/\\\/foodies.social\\\/#\\\/schema\\\/person\\\/09bd205c3173b05be79ed829928c31ec\"},\"headline\":\"Filetsteak mit 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Ich esse Steak nur well-done oder Medium rosa, aber es gibt viele Menschen die ihr Steak lieber Englisch oder Medium rare m\u00f6gen. Die Zeitangaben in diesem Rezept sind f\u00fcr Filetsteaks die Medium rosa sind.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">Ein Steak zuzubereiten ist im Grunde ganz einfach, aber es gibt wohl kaum eine Speise, bei der sich die Geschm\u00e4cker und Vorlieben so stark unterscheiden. Ich esse Steak nur well-done oder Medium rosa, aber es gibt viele Menschen die ihr Steak lieber Englisch oder Medium rare m\u00f6gen. Die Zeitangaben in diesem Rezept sind f\u00fcr Filetsteaks die Medium rosa sind.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/heading","render":"<h3 class=\"wp-block-heading\" id=\"h-zutatenliste\">Zutatenliste<\/h3>","content":"Zutatenliste","data":[],"style":{"align":"left","parent_style":{},"header":"h3","fontSize":"21px"}},{"type":"core\/table","render":"<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td class=\"has-text-align-right\" data-align=\"right\">800g oder 4 St\u00fcck<\/td><td class=\"has-text-align-left\" data-align=\"left\">Rinderfilet<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">400 g<\/td><td class=\"has-text-align-left\" data-align=\"left\">Blattspinat<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 Prisen<\/td><td class=\"has-text-align-left\" data-align=\"left\">Salz<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 Prisen<\/td><td class=\"has-text-align-left\" data-align=\"left\">Pfeffer<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">1 Zehe<\/td><td class=\"has-text-align-left\" data-align=\"left\">Knoblauch<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Thymian<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Rosmarin<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Butter<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 EL<\/td><td class=\"has-text-align-left\" data-align=\"left\">Oliven\u00f6l<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">1 Schuss<\/td><td class=\"has-text-align-left\" data-align=\"left\">Wei\u00dfwein<\/td><\/tr><\/tbody><\/table><\/figure>","content":"<figure class=\"wp-block-table is-style-stripes\"><table class=\"has-fixed-layout\"><tbody><tr><td class=\"has-text-align-right\" data-align=\"right\">800g oder 4 St\u00fcck<\/td><td class=\"has-text-align-left\" data-align=\"left\">Rinderfilet<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">400 g<\/td><td class=\"has-text-align-left\" data-align=\"left\">Blattspinat<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 Prisen<\/td><td class=\"has-text-align-left\" data-align=\"left\">Salz<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 Prisen<\/td><td class=\"has-text-align-left\" data-align=\"left\">Pfeffer<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">1 Zehe<\/td><td class=\"has-text-align-left\" data-align=\"left\">Knoblauch<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Thymian<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Rosmarin<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">etwas<\/td><td class=\"has-text-align-left\" data-align=\"left\">Butter<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">2 EL<\/td><td class=\"has-text-align-left\" data-align=\"left\">Oliven\u00f6l<\/td><\/tr><tr><td class=\"has-text-align-right\" data-align=\"right\">1 Schuss<\/td><td class=\"has-text-align-left\" data-align=\"left\">Wei\u00dfwein<\/td><\/tr><\/tbody><\/table><\/figure>","data":{"rows":[{"style":{"background-color":"#f0f0f0","text-color":"","is_head":false},"columns":[{"type":"core\/paragraph","render":"800g oder 4 St\u00fcck","content":[{"type":"text","data":"800g oder 4 St\u00fcck"}],"data":{"html":"800g oder 4 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EL","content":[{"type":"text","data":"2 EL"}],"data":{"html":"2 EL"},"style":{"align":"right"}},{"type":"core\/paragraph","render":"Oliven\u00f6l","content":[{"type":"text","data":"Oliven\u00f6l"}],"data":{"html":"Oliven\u00f6l"},"style":{"align":"left"}}]},{"style":{"background-color":"","text-color":"","is_head":false},"columns":[{"type":"core\/paragraph","render":"1 Schuss","content":[{"type":"text","data":"1 Schuss"}],"data":{"html":"1 Schuss"},"style":{"align":"right"}},{"type":"core\/paragraph","render":"Wei\u00dfwein","content":[{"type":"text","data":"Wei\u00dfwein"}],"data":{"html":"Wei\u00dfwein"},"style":{"align":"left"}}]}]},"style":{"textColor":"","layout":"stripes","parent_style":{},"style_variation":"is-style-stripes","hasFixedLayout":true}},{"type":"core\/heading","render":"<h3 class=\"wp-block-heading\" id=\"h-zubereitung\">Zubereitung<\/h3>","content":"Zubereitung","data":[],"style":{"align":"left","parent_style":{},"header":"h3","fontSize":"21px"}},{"type":"core\/paragraph","render":"<p class=\"wp-block-paragraph\">Rinderfilet parieren (entfernen von H\u00e4uten, Sehnen und Fett) und in 2 cm dicke Scheiben schneiden.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">Rinderfilet parieren (entfernen von H\u00e4uten, Sehnen und Fett) und in 2 cm dicke Scheiben schneiden.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/paragraph","render":"<p class=\"wp-block-paragraph\">Die Rinderfilets mit Salz, Pfeffer und Knoblauch einmassieren. Pfanne auf h\u00f6chster Stufe mit etwas Butter erhitzen. Das Fleisch auf beiden Seiten anbraten. Ein bisschen Thymian und Rosmarin in der Pfanne mitbraten.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">Die Rinderfilets mit Salz, Pfeffer und Knoblauch einmassieren. Pfanne auf h\u00f6chster Stufe mit etwas Butter erhitzen. Das Fleisch auf beiden Seiten anbraten. Ein bisschen Thymian und Rosmarin in der Pfanne mitbraten.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/paragraph","render":"<p class=\"wp-block-paragraph\">Das Fleisch anschlie\u00dfend in eine Auflaufform geben und bei 150\u00b0 Ober-\/Unterhitze im Ofen f\u00fcr 10 Minuten fertig garen. Das Fleisch vor dem Servieren f\u00fcr einige Minuten unter einer Alufolie ruhen lassen.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">Das Fleisch anschlie\u00dfend in eine Auflaufform geben und bei 150\u00b0 Ober-\/Unterhitze im Ofen f\u00fcr 10 Minuten fertig garen. Das Fleisch vor dem Servieren f\u00fcr einige Minuten unter einer Alufolie ruhen lassen.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/paragraph","render":"<p class=\"wp-block-paragraph\">Blattspinat gr\u00fcndlich waschen und blanchieren. Danach kalt abschrecken.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">Blattspinat gr\u00fcndlich waschen und blanchieren. Danach kalt abschrecken.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/paragraph","render":"<p class=\"wp-block-paragraph\">In einem Topf etwas Oliven\u00f6l erhitzen und den Blattspinat hinzuf\u00fcgen. Mit Salz, Pfeffer und einem Schuss Wei\u00dfwein w\u00fcrzen.<\/p>","content":[{"type":"text","data":"<p class=\"wp-block-paragraph\">In einem Topf etwas Oliven\u00f6l erhitzen und den Blattspinat hinzuf\u00fcgen. Mit Salz, Pfeffer und einem Schuss Wei\u00dfwein w\u00fcrzen.<\/p>"}],"data":[],"style":{"textAlign":"left","color":"","dropCap":false,"parent_style":{}}},{"type":"core\/image","render":"<figure class=\"wp-block-image size-full\"><img src=\"https:\/\/foodies.social\/wp-content\/uploads\/2018\/07\/foodiesfeed.com_excellent-beef-steak-with-vegetables-1300x1300-1.jpg\" alt=\"\" class=\"wp-image-18685\"\/><figcaption class=\"wp-element-caption\">Fotos by Jakub Kapusnak \/ foodiesfeed.com<\/figcaption><\/figure>","content":"https:\/\/foodies.social\/wp-content\/uploads\/2018\/07\/foodiesfeed.com_excellent-beef-steak-with-vegetables-1300x1300-1.jpg","data":{"src":"https:\/\/foodies.social\/wp-content\/uploads\/2018\/07\/foodiesfeed.com_excellent-beef-steak-with-vegetables-1300x1300-1.jpg","caption":"Fotos by Jakub Kapusnak \/ foodiesfeed.com","linkDestination":"none"},"style":{"width":1300,"height":1300,"align":"left","parent_style":{},"sizeSlug":"full"}}],"wpml_current_locale":"de_DE","wpml_translations":[],"app_access":{"can_access":true,"restrict_message":null},"language":{"code":"de","locale":"","name":"","is_rtl":false},"_links":{"self":[{"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/posts\/15580","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/users\/22"}],"replies":[{"embeddable":true,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/comments?post=15580"}],"version-history":[{"count":1,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/posts\/15580\/revisions"}],"predecessor-version":[{"id":43475,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/posts\/15580\/revisions\/43475"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/media\/18685"}],"wp:attachment":[{"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/media?parent=15580"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/categories?post=15580"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodies.social\/wp-json\/wp\/v2\/tags?post=15580"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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