Ingredients
160 gms beef tenderloin medallion
1 tbsp olive oil
1 tsp flakey salt
1 tsp black pepper
Parmigiano Reggiano cheese to garnish
For the Tonnato sauce
2 ½ tbsp mayonnaise
2 ½ tbsp Kewpie mayonnaise
1 medium egg yolk
75 gms tuna meat in brine
4 to 5 canned anchovies
Capers to garnish
Caper berries to garnish
1 tsp lemon juice
1 tsp grated parmesan cheese
1 tbsp cooking cream
Method
Making the Tonnato sauce
1. Put all the ingredients together in a food processor/blender, keep blending until you obtain a smooth silky mixture.
Cooking the beef
1. Marinate the beef tenderloin with olive oil, salt and pepper. Grill it onfrom each side for approximately 2 minutes. For this dish, it is preferred to serve it medium, keeping the center of the meat pink, tender and juicy.
2. Shave the Parmigiano Reggiano very thinly, using a peeler or a knife, keep it aside for garnishing.
3. To serve, let the meat rest for about 2 minutes, slice the beef tenderloin lay it flat on a plate, sprinkle it with the flakey salt, add the sauce or serve it on the side, garnish it with Parmigiano Reggiano and caper berries.
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