Arrosto Di Manzo Tonnato Recipe

Prepare beef

Chill the trimmed beef tenderloin in the coldest part of the refrigerator for at least 30 minutes to firm it up. Using a very sharp knife, cut the beef into 1/8-inch strips, then across into small dice until you have a fine 1/8–1/4-inch mince. Place mince in a chilled bowl.

Add minced shallot, chopped capers, diced cornichons, and chopped parsley to the minced beef. Stir gently to combine so the beef stays tender.

Season the mixture with 1 tsp olive oil, 1/2 tsp Dijon mustard, 1/2 tsp sea salt, 1/4 tsp freshly ground black pepper and 1/2 tsp fresh lemon juice. Mix gently, taste and adjust seasoning. Cover and refrigerate while you prepare the rest.

Place whole Yukon Gold potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a gentle boil. Cook until just tender when pierced with a knife, about 15–20 minutes depending on size.

Drain potatoes and let cool until you can handle them. Slice each potato into 1/4-inch rounds or halve them if preferred. In a skillet over medium heat, melt 1 tbsp butter. Add potato slices and pan-fry until lightly golden and warmed through, about 2–3 minutes per side. Season with 1/2 tsp fine sea salt and sprinkle 1 tbsp chopped chives. Keep warm.

Make the tonnato sauce: In a food processor or with a blender, combine drained tuna (3 oz), 1/2 cup mayonnaise, 2 anchovy fillets, 1 tsp capers, 1 tbsp lemon juice, 1 tbsp olive oil and 1/4 tsp white pepper. Blend until smooth and creamy, stopping to scrape down the sides. Taste and add up to 1/4 tsp salt if needed. Transfer to a bowl and refrigerate briefly to firm.

If serving with raw egg yolk: separate 2 egg yolks carefully, keeping them intact. Keep yolks chilled on a small plate covered with plastic wrap until plating. (If you prefer a safer cooked yolk, see optional poaching step below.)

Optional—soft-poached yolk (safer): Bring a shallow pan of water with 1 tbsp vinegar to a gentle simmer. Crack 2 eggs into small cups and gently slide yolks (or whole eggs) into the water; cook 45–60 seconds for very runny yolks then remove with a slotted spoon and drain on paper. Use yolks for plating instead of raw yolks.

Warm or keep chilled components ready: the tartare should be cold, the potatoes warm, and the tonnato sauce cool but spreadable.

To plate, spoon about 3 tbsp of tonnato sauce onto the center of each plate and spread into a small round. Using a ring mold (2.5–3 inch) or by hand, place about 1/3 cup of beef tartare into the center on top of the sauce, pressing lightly to shape.

Arrange 3–4 potato slices alongside the tartare. Make a small well on top of the tartare and gently place one egg yolk into the well (raw) or nestle a soft-poached yolk on top.

Garnish with the optional microgreens or baby arugula, sprinkle additional snipped chives (1 tsp) and a light grind of black pepper. Drizzle a few drops of extra-virgin olive oil if desired. Serve immediately so the yolk remains runny and the contrast of temperatures is preserved.