Vitello Tonnato

Ingredients

• Coarse Salt 1½ spoons
• Celery stalk 1 piece
• Onion 1 head
• Carrot 2 pieces
• Chopped Sage Leaves 2 pieces
• Bay leaf 3 pieces
• Green peppercorns 12 pieces
• Clove 6 pieces
• Rosemary 1 stalk
• Veal Tenderloin 30 oz
• Whole egg 2 pieces
• Dijon Mustard 2 spoons
• Olive Oil 10 fl oz
• Canned cod liver 5 oz
• Capers 3 spoons
• Meyer Lemon Juice 2 spoons
• Anchovy fillet 5 pieces
• Ground Black Pepper to taste
• Parsley to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients

Step 2

Cut the celery in half.

Step 3

Also, slice the carrot.

Step 4

Combine coarse salt, black peppercorns, cloves, bay leaves, sage, halved carrots and celery, and rosemary in a pot, then pour in one and a half liters of water.

Step 5

Bring to a boil, add the meat, and simmer gently for 40 minutes.

Step 6

Separate the egg whites from the yolks. Whisk the mustard with the yolks continuously, gradually adding about 260 ml of olive oil a teaspoon at a time, until the sauce becomes thick and glossy.

Step 7

In a separate bowl, mix the remaining oil, tuna, chopped capers, lemon juice, and minced anchovies. Whisk together to create a sauce, season with pepper, and combine with the egg mixture.

Step 8

Thinly slice the meat and arrange it on a plate.

Step 9

Drizzle with sauce.

Step 10

Garnish with sliced carrots and parsley leaves.