Vitello Tonnato Appetizer

Ingredients

• Veal Tenderloin 20 oz
• Campbell's Beef Broth 0 qt
• Canned tuna in its own juice 5 oz
• Whole egg 2 pieces
• Dijon Mustard 1 tablespoon
• Champagne Vinegar 0 fl oz
• Olive Oil 5 fl oz
• Anchovies 0 oz
• Lemon to taste
• Garlic to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Cut the cleaned veal tenderloin, free of membranes, into equal pieces about 15 cm long and wrap them in plastic wrap like sausages. Submerge the sausages in hot beef broth and cook for about 2 hours.

Step 2

In a bowl, whisk the egg yolks with mustard and gradually add olive oil while continuously whisking the mixture. Add vinegar, salt, pepper, and a bit of crushed garlic if desired. In a blender, combine the resulting mayonnaise with a small amount of broth, anchovies, and canned tuna until you achieve a smooth sauce. Season it with lemon juice if you want to give the sauce a livelier flavor.

Step 3

Chill the veal, slice it thinly, and pour the sauce over it. Cover with plastic wrap, let it rest for about 30 minutes, and serve as a cold appetizer.