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.