Search

Vitello Tonnato a la RT

Based on 1 ratings

Michael

Community Member

“I discovered this recipe from Roland Trettl and just had to cook it for myself because it's so delicious!”

Difficulty

Easy 👌
30
min.
Preparation
180
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
1 kg veal tenderloin
1 bulb fennel
shallots
cherry tomatoes
250 g canned tuna
2 tbsp capers in brine
1 tsp fennel seed
pepper
salt
olive oil
egg yolks
chives (for garnish)

Utensils

  • frying pan
  • tongs
  • roasting pan
  • cutting board
  • knife
  • cooking spoon
  • oven
  • blender
  • 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
    • shallots
    • 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
    • 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.

  • Step 6/6

    • chives (for garnish)

    Thinly slice the meat and arrange on a plate. Spoon the sauce over the meat and garnish with chopped chives. Enjoy!

More delicious ideas for you