Vitello Tonnato
gourmet
Preparation time
25 minutiDifficulty
Chef StellatoCooking time
40 minutiServings
4Riposo
20 minutiScopri come preparare un delizioso Vitello Tonnato con girello rosa al centro, una ricetta classica della cucina italiana. Facile e gustosa, ideale per ogni occasione. #VitelloTonnato #GirelloRosa #CucinaItaliana #RicettaTradizionale #CarneAlForno #PiattiEstivi #CucinaGourmet #RicettaFacile #PiattoFeste #CucinaMediterranea
Ingredients
- Roast beef800 undefined
- Tuna in oil200 undefined
- Sunflower oil150 ml
- White wine100 ml
- Beef broth50 ml
- Anchovies in oil25 undefined
- Extra virgin olive oil15 ml
- Butter14 g
- Lemon juice10 ml
- Capers in salt10 undefined
- Black pepper5 g
- Egg yolk2 u (34 g)
- Garlic1 clove
- White pepperto taste
- Coarse saltto taste
- Fine saltto taste
- Rosemaryto taste
Procedure
0. Take the veal topside and let it sit at room temperature for about 30 minutes before cooking (this will ensure it cooks more evenly). Rub the meat with coarse salt, black pepper, and a little chopped rosemary.
1. In a large skillet, heat the oil and butter over medium-high heat. Add the garlic clove and rosemary sprigs. Once the oil is hot, add the veal topside. Brown the meat on all sides for 3-4 minutes per side, until golden brown and cooked through.
2. Transfer the browned round to a baking sheet and cook in a preheated oven at 180°C (conventional) for 15–20 minutes (depending on the thickness of the round), until golden brown (internal temperature 55–58°C). You can use a cooking thermometer to monitor the internal temperature of the meat.
3. Once out of the oven, let the wrapped steak rest for 10 minutes. This allows the juices to distribute evenly.
4. After resting, slice the round very thinly, to obtain nice slices that are pink in the center.
5. Cook two eggs in a saucepan of water until hard-boiled (12 minutes). Turn off the heat and let the eggs sit in the hot water for 1-2 minutes (if you prefer a softer yolk). Then drain them and immediately plunge them into cold water to stop the cooking process and make it easier to remove the shells.
6. In a blender, combine the hard-boiled egg yolks, tuna, anchovies, and capers. Begin blending and gradually add the vegetable oil until you obtain a smooth, creamy consistency. Add the lemon juice and a little broth (if needed for consistency), then continue blending until the sauce is velvety. Season with salt and white pepper.
7. Let the sauce rest in the refrigerator for at least 30 minutes, to better blend the flavors.
8. Arrange the pink veal topside slices on a serving platter. Cover with the tuna sauce, which can be poured over the top or served on the side as an accompaniment. Garnish with capers, chives, or finely chopped parsley.
9. 📌 FINAL TIPS: Pink topside: Cooking time varies depending on your oven, but the key is not to exceed 135°F (58°C) in the center. You can use a kitchen thermometer for perfect results. The tuna sauce should be smooth and not too runny. If it is, add another hard-boiled egg yolk or a little broth. You can also prepare the meat and sauce the day before, letting the meat rest in the refrigerator for extra flavor.
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Creation date May 05, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.