Vitello Tonnato a la RT

Step 1/6

• 1 kg veal tenderloin

• frying pan
• tongs
• roasting pan

Sear the meat on high heat in a frying pan. Season with salt and pepper and place into a roasting dish.

Step 2/6

• 1 bulb fennel
• 6 shallots
• 6 cherry tomatoes
• 1 tsp fennel seed

• cutting board
• knife

Wash the fennel and slice into small pieces. Halve tomato and shallots.

Step 3/6

• cooking spoon

Using the same frying pan that the meat was seared in, sauté the fennel, tomatoes, shallots, and fennel seeds over medium-high heat.

Step 4/6

• oven

Add vegetables to the roasting dish with the meat, then transfer to the oven and let cook approx. 3 hrs. at 60°C/140°F.

Step 5/6

• 250 g canned tuna
• pepper
• olive oil
• 3 egg yolks
• 2 tbsp capers in brine
• salt

• blender

Add cooked vegetables to a blender and puree, adding water if needed. Slowly add in the egg yolks, then the tuna and capers. Stream in olive oil until it reaches the desired consistency. Season with lemon, salt, and pepper to taste.