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.
Prep Time 1 hour hr
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Argentinian
Servings 6 Yield
Calories 743 kcal
- 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
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.
Calories: 743kcalCarbohydrates: 2gProtein: 63gFat: 50gSaturated Fat: 11gCholesterol: 210mgSodium: 683mgSugar: 1g
Keyword Argentinian Vitel Toné Recipe