[MED] 12 min
[WARM 158°F] 70 min
1 ⅓ lb veal tenderloin, room temperature
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
⅖ cup (100 ml) white wine
4 sprigs thyme
1 bay leaf
1 clove garlic, crushed
1 shallot, sliced
6 oz tuna confit or canned tuna
5 anchovy fillets
3 tablespoons lemon juice
2 large eggs
2 tablespoons capers
1 clove garlic, cut in half, sprout removed
⅘ cup (200 ml) olive oil
Season veal by rubbing salt and pepper on all sides.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread olive oil evenly and sear veal for 2 minute each side or until golden brown on all sides. Remove from the pot and set it aside.
Add white wine, thyme, bay leaf, garlic, and shallot to the pot. Simmer over [MED] heat for about 2 minutes or until white wine is reduced in volume by half. Add veal back into the pot, cover, and set temperature to [WARM 158°F] and cook for 70 minutes.
Remove veal from the pot and place it in the refrigerator once the residual heat is removed. Once cooled, remove from the refrigerator and cut into thin slices.
Add ingredients for Tonnato Sauce into a food processor and blend until smooth.
Plate the veal from Step 4 and drizzle Tonnato Sauce over it. Add capers, olives, Italian parsley, squeeze lemon, and serve.
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