Vitello Tonnato
A modern take on the classic Italian recipe for Vitello Tonnato. Make this dish a day in advance and store it in the fridge, covered in cling film, to allow the flavours to fully develop.
Ingredients
- 300 g beef fillet
- 100 g canned tuna in olive oil
- 2 anchovy fillets
- 1 tsp small capers
- 1/2 lemon juice
- 2 tsp olive oil
- caper berries - to garnish
Instructions
- Prepare the water bath at 56 degrees Celsius.
- Season the meat, roll it into a ballotine using cling film, then place it in a bag and seal it using a vacuum sealer.
- Cook the meat for 1 hour. Take it out of the bag and let it cool at room temperature. When cold, unwrap the cling film and sear the meat in a hot pan (30-40 seconds on each side). Allow to rest for 10-15 minutes. Roll it again into a ballotine using cling film. Leave to rest in the fridge for minimum 3 hours.
- For the sauce, blitz all ingredients using an immersion blender (or a stick blender).
- To serve, thinly slice the meat and place all slices on a plate. Cover with sauce. Cover with cling film and leave to rest in the fridge over night.
- Serve at room temperature.
Notes
Special equipment needed for this recipe: