Although Italian, specifically Piedmontese, in origin I think of this as a classic Mar i Montana Catalan combination though rarely seen here.
Many years ago I used to go to Ciao Bella in Lambs Conduit Street just for this but, inexplicably, they took it off the menu and I never went back.
As your butcher for an Eye Round Fillet.
Vacuum pack the beef fillet along with mirepoix. Sous Vide for 48 hours at 55°C. Shock the sealed bag in a bath of ice and store it in the fridge. This will give you beautifully tender, melt in the mouth, pink beef.
Before using, rest in a freezer for 40 minutes.
This will enable you to finely slice it more easily.
Tonnato Sauce:
- 2 Egg yolks
- 1 Large garlic clove
- 2 tbsp Vinegar
- 75 g Canned tuna in olive oil
- 2 Anchovy fillets
- 2 tbsp Capers
- 1 tbsp Lemon juice
- 275 ml Good quality olive oil
Put egg yolks in a food processor with garlic and anchovies. With the processor running, very gently drizzle the oil in. Add vinegar, tuna, capers and lemon to taste.
Plate very thin slices of beef in a spiral.
Smear with Tonnato sauce.
Dress with fresh capers, boquerones, and fake caviare.
Smear with Tonnato sauce.
Dress with fresh capers, boquerones, and fake caviare.