|200 g||Fillet of beef|
|0,5 cans||Tuna natural|
|2 tsp||Pickled capers|
|1 tbsp||White Balsamic Vinegar|
|4 tbsp||Olive Oil|
Beef Carpaccio tonnato is a festive starter for which the tender beef fillet should be processed as freshly as possible. The beef fillet is best cut by the butcher into thin slices for beef carpaccio and later with the knife back as thin as possible spread out. This is best done by placing the slices of beef fillet next to each other on a piece of cling film and covering them with a second piece of film. Then the beef fillet can be spread out very thinly or pressed flat by hand. For the sauce, drain the tuna naturally and pour into a mixing bowl. Rinse anchovies fillets under water and add to tuna with drained capers. Add a very fresh egg yolk, white balsamic vinegar and 1 tablespoon of cold broth and puree finely with a hand blender. Gradually add olive oil until a creamy sauce is obtained. Season the sauce with white pepper and possibly a pinch of salt, place in the fridge and leave to stand for at least an hour. Arrange the beef carpaccio tonnato on plates.