Vitel toné – cold beef with tuna sauce
The cold dish no Argentine Christmas or New Year table is without: poached eye of round, sliced very thinly and covered with a sauce of tuna, anchovies, capers, mayonnaise and cream. Made ahead and often served with Russian salad.
- 4 h 25Time
- 31 minHands-on
- 4Portions
- 77 gprotein per portion
- 910kcal per portion
Ingredients for 4 portions
- 1 kgEye of round, trimmed
- 1Yellow onion, quartered
- 1Carrot, in chunks
- 1Celery, in chunks
- 2Bay leaves
- to tasteSalt
- 250 gTuna, drained
- 6Anchovy fillets
- 2 tbspCapers in brine, drained
- 200 gMayonnaise
- 200 mlDouble cream
- to tasteBlack pepper
Method
- Put the beef in a large pan with the onion, carrot, celery, bay leaves and salt, cover with water and bring to the boil.
- Simmer, covered, over low heat for 1 hour, until the beef is tender when pierced.
- Leave the beef to cool in its broth, then chill it in the fridge for at least 2 hours so it can be sliced thinly. Keep back a little of the broth.
- Meanwhile, blend the tuna, anchovies, half the capers, the mayonnaise, cream and a few spoonfuls of the broth until smooth. Season with pepper and chill.
- Slice the beef very thinly with a sharp knife and lay the slices, overlapping, on a serving platter.
- Spoon the sauce over the slices, scatter over the rest of the capers and serve cold.
