Vitello Tonnato

I was inspired to try the recipe for this dish by my friend Dennis. I have ordered it many times in Italian restaurants, yet never tried making it myself. To my surprise, it was not difficult at all, thanks to Sous Vide. I also have taken the time to revise so ingredients and preparation for this recipe, following my experiment, in order to improve the experience.

Author

Alex Gemmeke

As far as stereotypes go, yes I do love meat and beer - although this is pretty much where it stops. I definitely am not a meat-and-potatoes person and enjoy diverse influences and styles of food.

Prep Time: 00:15

Recipe Time: 20:00

Temperature : 129.2F / 54C

Ingredients

• 900g beef tenderloin (or veal)
• 120ml olive oil
• 60ml sun flower oil
• 2 cans of tuna
• 100g capers
• 3 tablespoons Mayonnaise
• Salt and pepper
• 100ml red wine
• 4 egg yolks
• Juice of one lemon

Directions

1. Set your Anova Sous Vide Precision Cooker to 54ºC / 129.2ºF
2. Seal the meat with the red wine in a vacuum bag, or a zip-loc under the water immersion technique. Then when the temperature is reached, let it bathe for 20 hours. Make sure that the cooking vessel is well covered, as water will evaporate during that time.
3. A couple of hours before the Vitello Tonnato is to be served, mix the ingredients for the sauce. Combine the tuna, best picked in pieces by fork, with the olive oil sun flower oil, lemon juice, the egg yolks, the capers, and the Mayonnaise. Season to taste with salt and pepper, then let it rest in the refrigerator, covered, for about two hours.

Rest, cut, serve...

1. When the meat is ready, take it out of its bag, dry it thoroughly and let it rest on a chopping board for an hour, before slicing it and serving with the sauce.