Ingredients
- 1 half of veal (500 g)
- 10 cl of grapeseed oil
- 20g butter
For the aromatic garnish
- 1 peeled carrot
- 1 peeled onion
- 1 peeled shallot
- 1 leek
- 2 peeled garlic cloves
- 2 bay leaves
For the tuna sauce
- 2 egg yolks
- 1 tablespoon(s) of fine mustard
- 25 cl of grapeseed oil
-
juice of 1/2 lemon
- 10 nice capers with tails
- 1/2 peeled garlic clove
- 1 can of tuna in oil (250 g)
- 5 whole anchovies in oil
- 1 tablespoon(s) grated parmesan
- 1 dash of olive oil
For training
- 3 slices of sandwich bread
-
some nice capers
- 1 squeeze of lemon juice
-
a few purple basil leaves
-
olive oil
-
butter
Preparation
-
Wash the vegetables and roughly chop them.
-
Season the meat with fine salt. In a pan, heat the grapeseed oil and butter with the peeled garlic cloves and bay leaves. Mark the meat on each side in the pan. Add the vegetables around. When the meat and vegetables are nicely browned, deglaze with 2 ladles of water and continue cooking for around 40 minutes – the veal should be pink (50°C at heart). Remove the meat and set aside to cool.
-
Prepare the sauce: place the egg yolks in a measuring glass, then the mustard. Mix with a hand blender until the mixture is homogeneous. Drizzle in the grapeseed oil while continuing to mix to obtain a mayonnaise. Pour in the lemon juice, capers, garlic, tuna and anchovies. Mix for 1 minute so that the preparation is homogeneous. Add the grated parmesan and olive oil. Transfer to a piping bag and place in a cool place.
-
Cut the slices of sandwich bread into small 1 cm cubes. Grill them or pan fry them in olive oil and butter.
-
Take the meat out of the refrigerator and cut it into thin strips. Pour a dollop of sauce into the center of the plate and place the slices of veal on top. Place dots of sauce using a piping bag. Spread out a few capers (or half capers), croutons and small basil leaves. Finish with a drizzle of olive oil, a squeeze of lemon juice and a twist of the pepper mill.
