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Gefülltes Schweinefilet
Zubereitungszeit 65–75 Minuten
6 Portionen
Zutaten
4 Schweinefilets (à 300 g)
Salz
Pfeffer
20 Basilikumblätter
250 g Pesto Rosso
30 g Parmesan, frisch gerieben
12 Scheiben Parmaschinken
40 g Butter
250 ml Sahne
250 ml Fleischbrühe
Zubereitung
Die Schweinefilets der Länge nach auf-,
aber nicht durchschneiden. Auf beiden
Seiten mit Salz und Pfeffer würzen und
entlang des Schnittes mit Basilikumblät-
tern belegen.
Das Pesto Rosso darauf verteilen und
mit Parmesan bestreuen. Die Filets zu-
sammenklappen und mit Parmaschin
-
ken umwickeln. Filets in den Gour
-
met-Bräter legen, Butterflöckchen da
-
rauf verteilen und in den Backofen ge
-
ben.
Nach 15 Minuten Garzeit mit Sahne und
Fleischbrühe angießen, die Temperatur
auf 140 °C reduzieren und den letzten
Dampfstoß auslösen. Die Soße eventu
-
ell mit etwas angerührter Speisestärke
binden.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
3
Temperatur 170–190 °C
nach 15 Minuten:
140 °C
Wassermenge ca. 300 ml
Ebene 2
1. Dampfstoß 5 Minuten nach
Start des Garvor-
gangs
2. Dampfstoß nach weiteren
10 Minuten
2. Dampfstoß nach weiteren
10 Minuten
Garzeit 35–45 Minuten
Tipps & mehr
Pesto rosso zubereiten:
Dafür 200 g eingelegte, getrocknete
Tomaten und eine Knoblauchzehe klein
schneiden. Mit 50 ml Olivenöl, 1 TL Zu
-
cker, 2 EL Paniermehl pürieren. Das
Pesto mit etwas Oregano und Sambal
Oelek abschmecken.
Rezepte
162
162


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