Argentinian Vitel Toné Recipe
Vitel Toné is typically enjoyed as a main dish, served chilled or at room temperature. Variations may include sliced turkey or chicken, especially in places where veal is less common, while a seafood version features poached fish.
Ingredients
- 1.8 lb Veal
- 1 stalk Celery
- 1 Bay leaf
- 1 pinch Rosemary
- 1 pinch Parsley
- 5 cans Tuna
- 6 Anchovy fillets
- 2 tbsp Capers
- 9 oz Mayonnaise
- 1 Carrot
- 1 tbsp Beef broth
- 1 tbsp Olive oil
- 3.5 oz White wine
- 1 pinch Black pepper
- 1 pinch Salt
Instructions
- In a pot, cover the veal with water.
- Add the chopped carrot, celery, bay leaf, rosemary and parsley, a dash of olive oil and the white wine.
- Season with salt and pepper to taste.
- Cook over medium heat for about an hour and a half until tender. The final time will depend on the size of the piece.
- Remove the meat from the pot when it is well done and let it cool.
- Save the broth to use later.
- Cut the beef into very thin fillets and set them aside on a plate while the vitel toné sauce is being prepared.
- Place the mayonnaise, tuna, anchovies and capers into a blender.
- Pour in a little broth from cooking the meat and blend until the mixture becomes a homogeneous cream.
- Cover the meat with the sauce and add some capers on top to garnish.
Nutrition
Calories: 743kcalCarbohydrates: 2gProtein: 63gFat: 50gSaturated Fat: 11gCholesterol: 210mgSodium: 683mgSugar: 1g
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