Beef with Tonnato-Style Sauce with Cod Liver

Directions

1. 1

   Step 1

   

   For cooking, you will need plastic wrap, a pot, a mixer, and a whisk.

2. 2

   Step 2

   

   Cut the beef tenderloin into 2 pieces. Wrap in several layers of plastic wrap to form a tight "sausage".

   TipChoose a uniform, thick piece of tenderloin.

3. 3

   Step 3

   

   Bring the prepared broth to a boil, lower the tenderloin preparations into it and immediately turn off the heat. Cover the pot with a lid and leave the meat in the hot broth for 3–4 hours.

   TipYou can make chicken or beef broth.

4. 4

   Step 4

   

   Place the egg yolks, mustard, salt, and pepper in a bowl. Beat the mixture with a whisk and slowly drizzle in the odorless vegetable oil. You will get a light mayonnaise.

   TipBe sure to check the freshness of the yolks or pasteurize the eggs. To do this, cover them with water and place over medium heat. As soon as the liquid temperature reaches 60°C, reduce the heat to a minimum and cook the eggs for 3–5 minutes depending on size. It is very important that the water temperature does not rise.

5. 5

   Step 5

   

   Drain the oil from the cod liver and anchovies, add them to the mayonnaise, pour in the cream, vinegar, and add the red pepper. Blend with an immersion blender until smooth. It should be liquid, like kefir. If it's too thick, add a little more cream or broth.

6. 6

   Step 6

   

   Cut the veal into 5 mm thick slices, place on a serving plate, and generously drizzle with the sauce.

7. 7

   Step 7

   

   Garnish the snack with capers slightly squeezed of moisture, chopped parsley, and green onion.

   TipYou can also garnish the dish with microgreens, Swiss chard leaves, and even add red or black caviar.