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Fleischrezepte
109
Dampfgegarte Schweinelendchen
mit Sauce Diable
Zubereitung: 22 Min. - 4 Pers. - MIKROWELLE UND DAMPF
Gefäß: 1 Schüssel
2 Schweinelendchen (ca. 800 g)
7 cl Weißwein (ca. 5 Essl.)
4 cl Balsamico-Essig (ca. 3 Essl.)
Dijon-Senf
3 Schalotten
4 Stängel Estragon
30 g Butter
Salz, Pfeffer
Die Schweinelendchen sehr schnell von allen Seiten in der Pfanne anbraten. Die
Lendchen auf dem Dampfgareinsatz für Dampf auf den feuerfesten Glasbehälter stellen.
Den Wasserstand überprüfen und zunächst 4 Min. auf MAX, anschließend 5-6 Min. bei
Dampf 440 Watt garen. In der Zwischenzeit die gehackten Schalotten, den Weißwein,
Balsamico Essig und den gehackten Estragon in eine Schüssel geben. Die Lendchen
herausnehmen, würzen und auf einem mit Alufolie bedeckten Teller beiseite stellen. Den in
der feuerfesten Form verbliebenen Bratensaft zu den Schalotten geben. Unbedeckt 3 Min.
auf MAX und anschließend 9 Min. bei 250 Watt kochen lassen. Einen Essl. starken Senf
hinzufügen. Nochmals 1 Min. auf MAX kochen, dann 30 g frische Butter hinzugeben. Nach
Bedarf nachwürzen, anschließend die Lendchen in Medaillons geschnitten und mit Sauce
bedeckt servieren.
Zubereitung
Zutaten
380


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