{"id":22828,"date":"2017-11-24T10:19:00","date_gmt":"2017-11-24T08:19:00","guid":{"rendered":"https:\/\/premiumangus.ro\/blog\/angus-tenderloin-with-cannelonni-pasta\/"},"modified":"2023-03-23T09:11:46","modified_gmt":"2023-03-23T07:11:46","slug":"angus-tenderloin-with-cannelonni-pasta","status":"publish","type":"post","link":"https:\/\/premiumangus.ro\/blog\/en\/angus-tenderloin-with-cannelonni-pasta\/","title":{"rendered":"ANGUS TENDERLOIN WITH CANNELONNI PASTA"},"content":{"rendered":"<p><strong>\u27a4 Ingredients:<\/strong><br \/>\n4 pieces of Angus beef tenderloin (approx. 200 g)<br \/>\n8 Cannelonni pasta<br \/>\n8 slices bacon<br \/>\n200 g spinach<br \/>\n2 chilli peppers<br \/>\n2 cloves garlic<br \/>\n2 tablespoons sesame seeds<br \/>\nOlive oil<br \/>\nSalt and pepper<\/p>\n<p><strong>\u27a4 How to prepare Angus beef tenderloin with cannelonni pasta:<\/strong><br \/>\nEach piece of meat is sliced lengthwise into two criss-cross cuts and using the handle of a wooden spoon, widen the space, creating a space for the stuffing.<\/p>\n<p>Cannelonni pasta is cooked in a pot of water and sea salt for just four minutes to stay firm.<\/p>\n<p>Wash and dry the spinach for the stuffing. Chop the chilli peppers finely. Heat a little olive oil in a frying pan and saut\u00e9 the garlic cloves for 3 minutes. When the garlic is done, add the sesame seeds to the roast.<\/p>\n<p>Mix the spinach, garlic, chilli and sesame, then fill the Cannelonni pasta with the mixture.<br \/>\nStuffed pasta is inserted into the space created in the meat pieces and cut off the remaining corners. Slices of Angus beef tenderloin are folded, each separately, into bacon that is secured with a toothpick.<\/p>\n<p>Season everything with salt and pepper, then grill for three minutes on each side. Allow to cool for five minutes to 60\u00b0, then serve.<\/p>\n<p><strong>\u27a4 Tip:<\/strong><br \/>\nAs a garnish you can use lettuce assorted with olives.<\/p>\n<p><strong>\u27a4 Premiumangus.ro wish you good appetite!<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Each piece of meat is sliced lengthwise into two criss-cross cuts<\/p>\n","protected":false},"author":72,"featured_media":2325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[18,426,169,375,378,381],"tags":[153,116,162,126],"featured_image_src":"https:\/\/premiumangus.ro\/blog\/wp-content\/uploads\/2017\/11\/imag-repr-4.jpg","_links":{"self":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/22828"}],"collection":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/users\/72"}],"replies":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/comments?post=22828"}],"version-history":[{"count":1,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/22828\/revisions"}],"predecessor-version":[{"id":22830,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/posts\/22828\/revisions\/22830"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media\/2325"}],"wp:attachment":[{"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/media?parent=22828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/categories?post=22828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premiumangus.ro\/blog\/en\/wp-json\/wp\/v2\/tags?post=22828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}