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whole roasted filet

I gave a couple of years ago, behind My suggestion, a beautiful cookbook.

"Sacher Cookbook of the great Austrian cuisine" Giunti Editore.

On the right you see the pictures (I have not been able to run the photo, that says a lot about my boundless technical skills, I can see Helen get laughs!).

However, this book is a feast for the eyes. It tells the story of the Hotel Sacher in Vienna and gives the recipes from the restaurant.

I must say that realizing them is a bit complicated, sorattutto because it is not easy to find the necessary ingredients (eg Turmschinken, dust with ham, balsamic vinegar or apple).

So what I propose is a free interpretation of my original recipe I found in the book.

Ingredients:

- 600 gr. fillet of beef;

- two slices of black bread;

- Dijon mustard;

- 8 cloves garlic dress;

a dozen shallots;

- 150 gr. butter;

- 80 ml of apple cider vinegar;

- 6 tablespoons olive oil;

salt, pepper and vegetable stock

Place in a greased baking the slices of black bread.

In a pan add oil, garlic and shallots, cook 15-20 minutes left. Meanwhile, sprinkle the meat with salt, pepper and mustard.
Brown the meat with garlic and shallots. Then put the meat on slices of brown bread. Pour the olive oil with shallots and garlic and bake at 200 degrees for 15 minutes.
the thread out of the oven, remove the bread, squeeze the meat and wrap in aluminum foil.

Put the tenderloin in the oven and leave for ten minutes with the door open.
In the meantime, put the cooking pot on the fire. Skim the butter.

Combine the apple cider vinegar to make thicken the sauce. If desired, add the vegetable broth.

Cut the tenderloin into slices, add the sauce and enjoy! Denise

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FUNCTIONAL TRAINING

In the new training protocols have been eliminated some exercises that are commonly used in professional football, such as weight bearing exercises and exercises with high leaps and bounds among the obstacles to a single limb, in practice all the exercises that cause localized muscle fatigue and microtrauma. Following some courses about athletic training, in whose presence the most important athletic trainers at a professional level, Prof. Sassi then at Sampdoria, already advised against the use of jumps especially at the amateur level because of the problems caused by the impact with the ground especially in the lumbar region and advised Force to work on using the Change of direction with pressing on the cone. Personally I could not verify the veracity of what he said and applying his method of "functional" meaning "suitable for the player, 'I really reduced to a minimum all the problems and accidents that gave instead Multibalzi Balzi and in the muscles and skeletal system. Sometimes I start to look at proposals for physical training of "trainers" who work in the fields of youth and amateur scoordinatissimi I shudder to see these kids make leaps of 30-40 cm. I find it absurd and detrimental to their growth! Back to us, as described in this blog, the CDD is a technical trade off the ball where tensions are solicited eccentric (braking) and concentric tension (in the subsequent acceleration).

In the figure above, the proposal for a functional training for those who want to train the force by this method, the important thing is the technique you are faced with the exercise.

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summer time barbecue. Sausage

This recipe is simple, fast and easy.
buy the excellent sausage, skinned and cut into pieces about 10/15 cm.

Chop the fresh herbs (rosemary, thyme, lemon thyme, chives), pass pieces of sausage and roll in chopped all in a few slices of ham (or bacon).

At this point, you just turn on the barbecue.
Bon appetit! Denise