Vitel Toné
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Vitel toné is a classic Christmas Argentinian dish originally from Italy, which consists of veal slathered with an anchovy and tuna-based creamy sauce.
Course: Main Course
Cuisine: Argentinian, Christmas, Italian, Latin American
Servings: 6 people
Author: Mike Benayoun
Ingredients
- 1 (2 to 3 lb) piece peceto , beef or veal round steak, roast eye of round
- 1 onion , quartered
- 1 carrot , diced
- 1 celery stalk , cut in 4-inch sections
- ½ bunch parsley , chopped
- 1 bay leaf
- 3 cloves garlic , crushed
For the sauce
- 8 hard-boiled eggs
- 1 cup olive oil
- 1 can anchovies (about 10 filets)
- 2 (5 oz.) cans tuna (natural or oil)
- Juice of ½ lemon
- 1 cup mayonnaise
- 2 tablespoons mustard
- 2 tablespoons capers
- Salt
- Pepper
Instructions
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Clean meat of fat. In a large pot, sear meat for a couple minutes on each side.
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Add the onion, carrot, garlic, celery, parsley, bay leaf, and cover with water. Add salt to taste. Cook until just tender, about an hour and a half, or 30 minutes in a pressure cooker.
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Allow meat to cool in the liquid. Take meat out and cut into very thin slices with an electric knife or a sharp knife.
Sauce
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In a blender, add yolks of 8 hard-boiled eggs and well drained tuna. Add olive oil gradually while blending and blend until obtaining a smooth and homogeneous sauce.
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Add about ½ cup of the strained cooking broth and continue blending. Add the mustard, anchovies, mayonnaise, lemon juice and black pepper. Blend until well mixed. If the sauce is not liquid enough, add more broth.
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Arrange sliced meat on a large platter and cover with the sauce. Sprinkle capers on top.
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Grate the remaining whites of the hard-boiled eggs, and sprinkle around the meat on the edges of the platter.
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Leave the vitel tone a few hours in the refrigerator so the meat can absorb the flavors. Serve cold or at room temperature.
