Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0f7c745c7cfc4c96a151097d20d2a291",
    "updated": "2025-04-19T16:08:04.906Z",
    "title": "Beef Tenderloin with Roasted Shallots",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shallots, halved lengthwise and peeled",
          "olive oil or avocado oil",
          "salt and pepper to taste",
          "beef broth",
          "red wine",
          "tomato paste",
          "beef tenderloin roast, trimmed",
          "dried thyme",
          "coconut oil",
          "almond flour"
        ]
      }
    ],
    "instructions": [
      "Preheat your oven to 375 degrees Fahrenheit. In a baking pan, toss the halved and peeled shallots with olive oil or avocado oil until evenly coated. Season with salt and pepper.",
      "Roast the shallots for approximately 30 minutes, stirring occasionally, until they reach a tender consistency.",
      "In a saucepan, combine the red wine and beef broth. Bring the mixture to a rolling boil over high heat, reducing it by half.  Stir in the tomato paste and set aside.",
      "Thoroughly pat the beef tenderloin dry. Season generously with salt, dried thyme, and pepper. In a separate pan over high heat, brown the seasoned tenderloin in coconut oil on all sides.",
      "Transfer the pan containing the browned beef tenderloin to the preheated oven. Roast for about 30 minutes for medium-rare doneness. Once cooked, remove the beef from the oven, transfer it to a platter, and cover loosely with foil to rest.",
      "Place the pan used to sear the beef on the stovetop. Add the reduced wine and broth mixture, bringing it to a boil while scraping up any browned bits from the bottom of the pan. Transfer this mixture to a clean saucepan and reduce the heat to a simmer. In a small bowl, combine 1 1/2 tablespoons of coconut oil and the almond flour until smooth. Whisk this mixture into the simmering sauce until it thickens.  Gently fold in the roasted shallots and season with salt and pepper to taste.",
      "Slice the rested beef tenderloin into 1/2-inch thick slices. Generously spoon the shallot sauce over the sliced beef."
    ],
    "notes_ingredients": "Allergies: SF, GF, DF, EF",
    "notes_instructions": null
  }
]