Vitel toné – beef with a tuna sauce

Serves 6-10

For the sauce

• 0g rump steak
• 0 black pepper
• 50g olive oil
• 2 onions
• 1 stick celery
• 2 carrots
• 5 cloves garlic
• 1 bay leaf
• 350g white wine

To finish

• 6 fillets salted anchovies
• 250g olive oil
• 4 hard-boiled egg yolks
• 1 tbsp whole milk
• 1 tsp dijon mustard
• 1 tsp sherry vinegar
• 200g vegetable oil
• 200g mild olive oil

• 1 lemon
• 1 small handful chives
• 1 handful parsley
• 30g salted capers
• 0 Sourdough bread

Step 1
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Step 2
First take the beef out of the fridge about 1 hour before you need to cook it, and leave it in a cool place to temper (warm up slowly).

Step 3
Then salt it generously all over and preheat the oven to 250C – or as high as your oven goes.

Step 4
When hot, put the beef in a roasting pan with the olive oil, vegetables, garlic and bay leaf and roast for 5 minutes.

Step 5
Add the wine and lower the temperature to 190C/375F/gas mark 5 and cook it for 50 minutes more.

Step 6
Take out of the oven and let it cool, then refrigerate it for several hours.

Step 7
Strain the gravy, cool it and get rid of the fat.

Step 8
Set the gravy aside in the fridge.

Step 9
To make the sauce, put the anchovies in a mortar without any oil and pound into a paste.

Step 10
Add in the tuna and pound, then the egg yolks, milk, dijon mustard and vinegar, and pound everything together.

Step 11
Mix in the oils.

Step 12
Once you’ve obtained a smooth sauce, whisk briskly to emulsify the oils, adding the strained gravy to thin the sauce slightly if necessary, until you have a smooth, thick sauce.

Step 13
Season to taste.

Step 14
Cut the meat into thin slices and arrange on a serving platter.

Step 15
Dress with the sauce and leave to stand for a few hours before serving.

Step 16
When ready to serve, sprinkle with lemon zest, parsley, capers, chives and season with black pepper.

Step 17
Serve with toasted sourdough bread.