Without further ado, here's what Carina says about her lovely recipe :
"Have you ever heard of vitel tone? It is a classic Spanish dish, very typical in Argentina.
In Argentina you can likely find this dish in many restaurants, and also it is very typical for the holidays since it is a cold dish and December is very hot down there.
It is yummy! Trust me! I believe the dish was originally from Italy. ( Vitello tonnato) My grandparents were Italian, from the Piemonte area (north of Italy) and I recall my grandma always speaking about growing up eating this. It is however so popular that I am not sure how well known the Italian roots are.
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The first time I made this, my hubby (who is Canadian) said to me: "beef with a fish sauce?" I told him: "just try it", and that was it, he was hooked! He loves this dish and today he is smiling because I made it for him."
Recipe by Carina Duclos
Prep Time: 10 minutes
Cook Time: 60 Minutes, depends on the size of meat
Yield: 6 - 8 persons
Ingredients
3 lb Round Roast Beef joint or pork tenderloin
water (to cover)
1 onions
3 carrots
3 sticks celery
1 Tablespoon parsley
1 Tablespoon basil
1 Tablespoon chives
salt and pepper
Sauce:
2 cups mayonnaise
1 anchovy
3 cans (450 grams / 16 oz TOTAL) tuna
¾ cup 35% cream or sour cream
Topping:
¼ cup capers
Instructions
1. Boil the meat in a pot with enough water to cover. Add the vegetables and herbs. Boil the meat till done, cook times will vary depending on the size of your joint. (Allow boiling for approximately 20 - 25 minutes per pound of meat so for a 3 lb joint, boil for approximately 60 minutes).
2. Let it cool down and refrigerate for three of four hours or overnight.
3. Make the sauce by blending all the sauce ingredients together until smooth. Taste to see if you need to add salt. The tuna and anchovy may be salty enough for your taste. The consistency of the sauce should be somewhat runny so if it is not, add some left over juices from boiling the meat or simply a bit of water.
4. When you are ready to serve, cut the meat into thin slices and arrange on a dish,
then cover with the sauce and decorate with capers.
Serve chilled or at room temperature.
- 3 lb Round Roast Beef joint or pork tenderloin
- water to cover
- 1 onions
- 3 carrots
- 3 sticks celery
- 1 Tablespoon parsley
- 1 Tablespoon basil
- 1 Tablespoon chives
- salt and pepper
- Sauce:
- 2 cups mayonnaise
- 1 anchovy
- 3 grams cans tuna 450 / 16 oz TOTAL
- ¾ cup 35% cream or sour cream
- ¼ cup capers
-
Boil the meat in a pot with enough water to cover. Add the vegetables and herbs. Boil the meat till done, cook times will vary depending on the size of your joint. (Allow boiling for approximately 20 - 25 minutes per pound of meat so for a 3 lb joint, boil for approximately 60 minutes).
-
Let it cool down and refrigerate for three of four hours or overnight.
-
Make the sauce by blending all the sauce ingredients together until smooth. Taste to see if you need to add salt. The tuna and anchovy may be salty enough for your taste. The consistency of the sauce should be somewhat runny so if it is not, add some left over juices from boiling the meat or simply a bit of water.
-
When you are ready to serve, cut the meat into thin slices and arrange on a dish, then cover with the sauce and decorate with capers. Serve chilled or at room temperature.