{"version":"1.0","provider_name":"The Art of Tasting Portugal","provider_url":"https:\/\/theartoftastingportugal.com\/en\/","author_name":"admin","author_url":"https:\/\/theartoftastingportugal.com\/en\/author\/admin\/","title":"Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin - The Art of Tasting Portugal","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"VMSS7l2fy5\"><a href=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/beef-tenderloin\/\">Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/theartoftastingportugal.com\/en\/dishes\/beef-tenderloin\/embed\/#?secret=VMSS7l2fy5\" width=\"600\" height=\"338\" title=\"&#8220;Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin&#8221; &#8212; The Art of Tasting Portugal\" data-secret=\"VMSS7l2fy5\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(c,d){\"use strict\";var e=!1,o=!1;if(d.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},!c.wp.receiveEmbedMessage)if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(t)if(t.secret||t.message||t.value)if(!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var r,a,i,s=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<s.length;o++)if(r=s[o],e.source===r.contentWindow){if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(i=parseInt(t.value,10)))i=1e3;else if(~~i<200)i=200;r.height=i}if(\"link\"===t.message)if(a=d.createElement(\"a\"),i=d.createElement(\"a\"),a.href=r.getAttribute(\"src\"),i.href=t.value,i.host===a.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(!o){o=!0;for(var e,t,r,a=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),i=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),s=d.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<s.length;n++){if(!(r=(t=s[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(a||i)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/02\/lombo-novilho.jpg","thumbnail_width":1080,"thumbnail_height":1080,"description":"Beef tenderloin of Carnealentejana (POD) marinated in Alicante Bouschet must, saut\u00e9ed vegetables and potato and celery gratin Torre de Palma Wine Hotel&#8217;s restaurant Basilii was named in honour of the first Roman family who lived here but, at the table, tribute is paid to the Alentejo cuisine. The pi\u00e8ce de resistance of the seasonal menu, this Carnealentejana (POD) beef tenderloin marinated in Alicante Bouschet must, saut\u00e9ed vegetables with potato and celery gratin is a genuine work of art that you must enjoy in good old Alentejo style: with time! Related with this dish Chefs Products Region Producers Other dishes from this region"}