| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs, Seafood, Dairy |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Veal; eye round, 1 piece, |
|
|
; trimmed and ready |
|
|
; to be cooked |
| 4 |
qt |
White stock; veal or beef or |
|
|
; vegetable |
| 2 |
|
Egg yolks; (fresh or |
|
|
; pasteurized) |
|
|
Sea salt; fine, to taste |
|
|
Lemon juice; to taste |
| 1 |
c |
Olive oil |
| 1 1/2 |
c |
Tuna fish; canned in olive |
|
|
; oil, drained |
| 1 |
oz |
Anchovies; fillets, preserved |
|
|
; in olive oil, |
|
|
; drained |
| 1 |
oz |
Capers; preserved in salt, |
|
|
; soaked in fresh |
|
|
; water and drained |
| 1 |
tb |
Vinegar; red wine |
|
|
White wine; (sauvignon) to |
|
|
; taste |
| 1/2 |
c |
Heavy cream |
| 3 |
|
Celery hearts with leaves |
| 1 |
oz |
Capers; preserved in salt, |
|
|
; soaked in fresh |
|
|
; water and drained |
| 1 |
oz |
Anchovies; fillets, preserved |
|
|
; in olive oil, |
|
|
; drained |
|
|
Peppercorns; black, freshly |
|
|
; ground, to taste |
|
|
Olive oil; extra virgin, to |
|
|
; taste |
INSTRUCTIONS
FOR THE SAUCE
FOR THE GARNISH
Equipment: 1 8-quart casserole in stainless steel, 1 fitting lid, 1
thermometer, 1 skimmer, 1 meat fork, Tasting spoons, salt, 1 8-inch glass
bowl,1 whisk, 1 side towel, 1 blender, 1 10-inch stainless steel bowl, 1
rubber spatula, 1 2-ounce ladle, 1 cutting board, 1 carving knife, 1 paring
knife
Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the
flavor and place the meat inside, making sure that will be completely
submerged by the liquid. Place a lid on and cook gently without simmering
(poaching is 190 degrees) until the meat reaches 110 degrees internal
temperature. At that point turn the heat off and let the meat cool inside
its own liquid. The carry over cooking should leave the meat medium and
pink. (If you prefer it well done cook it longer).
Prepare the mayonnaise either by hand or in a food processor. Stir the egg
yolks with salt, some lemon juice and add the oil very carefully. Adjust
the flavor. Puree the tuna, anchovies and capers in a blender adjusting the
consistency with some white wine, until smooth. In a bowl incorporate the
tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the
flavor with more wine and vinegar as needed.
Place some of the sauce on a 12-inch plate. Slice the veal very thin and
place it in the center of the plate on top of the sauce. Garnish with the
celery, leaves, capers, anchovies, black pepper and extra virgin.
Yield: 6 portions
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9290
Converted by MM_Buster v2.0l.
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