Twin gill of veal and beef recipe

Ingredients

Serves 4
4×75 – 100 g medallions cut

From the fillet, 1in thick

4×75 – 100 g mignons, 1in thick

Freshly ground black pepper, salt

300 ml Béarnaise sauce

70 g butter

4 canned artichoke hearts, drained

1.5 ml dried oregano

4 button mushrooms, stalks removed

4 slices white bread

Olive oil

For the tomato concasse

225 g tomatoes, Salt and freshly ground black pepper,  5 ml olive oil, 1 shallot, finely chopped, 1 small garlic clove, unpeeled, 1 bouquet garni

Preparation method

1. Wipe the medallions of veal and filets mignons with absorbent paper. Beat once or twice on each side with a meat bat and season with freshly ground black pepper. Leave to come to room temperature.

2. Make a tiny cut in the top of each tomato. Place them in a bowl, cover with boiling water and leave for 10 seconds. Remove the tomatoes from the water and slip off the skins. Cut the tomatoes in a half and squeeze out the seeds and juice. Chop the flesh coarsely and season with salt and freshly ground black pepper to taste.

3. Heat the olive oil in a saucepan, add the finely chopped shallot and cook for 4-5 minutes until softened. Add the tomato pulp, unpeeled garlic clove and bouquet garni and correct the seasoning. Lower the heat and simmer for 30 minutes until the liquid is well evaporated and the pulp is thick. Stir from time to time. Remove the garlic and bouquet garni and set it aside.

4. Make the béarnaise sauce keep it warm over hot water. Heat grill to high.

5. Melt 15 g butter in a small frying-pan; add the artichoke hearts and sauté for 2-3 minutes on each side until heated through. Season with half the dried oregano and salt and freshly ground black pepper to taste. Remove the artichoke hearts from the pan with a slotted spoon, put on a warmed plate and keep warm.

6. Melt 7.5 g butter. Add the button mushroom caps and sauté for 3-4 minutes on each side until tender. Season with the remaining dried oregano and salt and freshly ground black pepper to taste. Remove from the pan with a slotted spoon and keep warm with the artichoke hearts.

7. Cut the bread slices into neat rounds slightly larger than the filets mignons. Heat 60 ml olive oil and 25 g butter in a clean frying-pan and sauté the bread slices until crisp and golden on both sides. Drain on absorbent paper and keep hot.

8. Melt the remaining butter in a small saucepan.

9. Season the veal with salt and freshly ground black pepper and brush with olive oil and melted butter. Brush the grill grid with olive oil and place the medallions on it. Grill 7.5 cm from the heat for 3 minutes on each side, until cooked through but still pink in the centre. Transfer to a warmed plate and keep hot.

10. Season the filets mignons with salt and freshly ground black pepper and brush with melted butter and olive oil. Place the beef on the grid and grill 7.5 cm from the heat for 2 minutes each side for rare, 2 ½ minutes each side for medium, or 3 minutes each side for medium, 3 minutes each side for well done. Meanwhile, reheat the tomato concasse.

11. Arrange the four croutons on a heated serving platter. Place a filet mignon on each one and top with 15 ml of tomato concasse. Place a medallion of veal on top of the tomato, and an artichoke heart on top of each piece of veal. Spoon 15 ml béarnaise sauce over each artichoke heart, and top with a mushroom cap. Serve immediately accompanied by the sauce.
We hope you like this healthy recipe with your family. This cooking recipe have unique taste you can also prepare for gusts.

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How to Swim Faster Learn the Basic Technique of Fast Swimming

Swimming is a complex sport that targets every major muscle group in the body. It forces you to regulate your breathing, and combine high intensity, low impact training for those who like to get their heart-rate pumping without having to pound the pavement for hours on end.

To swim fast, you need to do two simple things: decrease drag in the water, and improve propulsion and both can be addressed through better technique.

How to Swim

Water is far more dense than air, and there is a finite amount of force you can apply against the water to increase your speed. The best way to get faster is to develop a stroke that makes you as efficient in the water as possible.

Cut the drag

The best way to cut drag during the front crawl or freestyle stroke is to spend more time on your side, as you reach forward for each stroke, which helps reduce your hydrodynamic profile. It's not easy or natural, but works on it by using this drill:

Lie flat in the water on your back.

Keeping your body in a straight line from head to toes.

Keep your arms at the sides of your body.

Press the back of your head and your shoulder blades in the water so that your hips and legs rise to the water surface.

Don't thrash about:

Topline swimmers say the kick produces only 10% of their forward propulsion – the rest us done by the upper body. Your kick should be compact, efficient and shouldn't break the waterline.

Swim taller:

Think torpedos and long cylindrical shapes, and you'll realise longer shapes are more efficient in the water than broad lumps. Extend your recovering arm forward as far as you can underwater before you start your stroke.

Engage your core:

Rolling more from side to side will help engage you back, hip and torso muscles. Core muscled play a huge role in this, and help you to channel more power in to your arms.

Lock your arms:

Before you power through the stroke, make sure you hand and forearm and aligned. Power comes early in the stroke, and is all but gone by the time your waist, so focus your energy early.

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