Carpaccio Di Filetto Di Vitello Con Salsa Tonnata Recipe

Inspired by Osteria 177

Time45m

Serves4

Seared Veal tenderloin, sliced over Italian Tonnata sauce, peppadew peppers, glazed baked onions, capers, E.V.O.O.

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Ingredients

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1
Prepare the Veal
Season the veal tenderloin with salt and pepper. Heat a skillet over medium-high heat and add 2 tablespoons of extra virgin olive oil. Sear the veal for about 3-4 minutes on each side until browned and cooked to medium-rare. Remove from heat and let rest for 10 minutes.
2
Prepare the Tonnato Sauce
In a blender, combine 1 cup of canned tuna, 2 tablespoons of capers, 1 tablespoon of Dijon mustard, the juice of 1 lemon, and 1/4 cup of extra virgin olive oil. Blend until smooth and adjust seasoning with salt and pepper to taste.
3
Slice the Veal
Once the veal has rested, slice it thinly using a sharp knife.
4
Plate the Carpaccio
On a serving platter, spread a generous layer of tonnato sauce. Arrange the thinly sliced veal over the sauce. Garnish with sliced peppadew peppers, glazed baked onions, and capers. Drizzle with remaining extra virgin olive oil.