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Sliced beef with tuna sauce

Written by admin. Posted in Cold starters

Cuisine: Piedmont
Cooking time: 50 minutes
Ingredients for 4 servings:
Topside of beef 800 g
Tuna fish in oil 210 g
Mayonnaise 240 g
Capers from Pantelleria No. 5
Salted anchovies No. 4
Barolo wine vinegar 15 g
Celery ½ stalk
Carrot No. 1
Onion No. 1
Rosemary No. 1 sprig
No. 1 clove of garlic
Extra virgin olive oil as needed
Vitello tonnato alla piemontese

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cVitello tonnato alla piemontese

cVitello tonnato alla piemontese

PROCEDURE
For the sauce: blend the tuna fish, the Barolo wine vinegar, the capers from Pantelleria and anchovy fillets. Add the mayonnaise to this mixture stirring delicately.
For the beef: In a pan sauté the topside of beef with extra virgin olive oil, butter and the rosemary. Once browned the beef add the celery, carrot and onion diced in mirepoix and bake in the oven with valves closed at 170°C until the center of the meat reaches an internal temperature of 56°C. If necessary, depending on the size of the topside of beef, halfway through cooking time, add a little vegetable stock.
Let it cool, trim off the crusty edges of the meat from the cooking and slice into thin slices and place on a plate. Garnish with the sauce as you please.

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