Beef Fillet Tonnato

Vitello tonnato originated in the Piedmont region of Northern italy, likely during the 18th century, as a traditional dish of peasant origin. Originally, it was a way to use up boiled veal leftovers, featuring only anchovies and capers, with the “tuna” flavor evolving later. The modern, creamy tuna-mayonnaise version was popularized in the late 19th century. We discovered it the first time we went to Venice and fell in the love with the dish, thinking it was of Venitian origin. We later discovered its history and we order it whenever we see it on menus, which is quite rare. However, we recently discovered that you can also use the basic recipe and substitute the parboiled veal fillet with beef fillet. Heureka ! Here is a quick recipe which can be prepared in advance and serve with a beautiful Barbera d’Asti or if you prefer white, a Gavi will do nicely !

INGREDIENTS
Serves 4
For each person, count about 150-200 grams of beef fillet, very thinly sliced

For the Sauce
1 full Egg
1 small can of Tuna in olive oil
4 anchovy fillets and its oil (about 2 tablespoons)
2 Teaspoons Capers
1 Teaspoon Dijon mustard
Juice of 1/2 lemon
Fresh capers for garnish

PREPARATION
In a vertical container, those that come with a hand blender-type, simply pour all the ingredients in with a good amount of ground pepper. Use an immersion hand mixer and reduce the mixture into a fine sauce.
(You could also use a regular blender). Adjust the taste by adding more lemon juice or if too powerful, a good tablespoon of mayonnaise. No need to add any salt, as the anchovies are salty enough.
That’s it… Leave it in the fridge for a few hours, so all the flavours have a chance to meet.
On a large plate, lay the beef slices and pour the sauce over each piece and garnish with a few capers.