Vitel Toné
Thinly sliced poached beef eye of round topped with a creamy sauce made of tuna, anchovies, capers, and mayonnaise.
120 min
Medium
Italo-Argentina
6 servings
The story behind
Vitel Toné is a dish of Italian heritage that has become the undisputed star of holiday feasts in Argentina. Its success lies in the contrast between the mild beef and the bold flavors of the cold emulsified sauce, it highlights a professional and clean aesthetic that balances home tradition with a high-end culinary presentation.
Instructions
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1Poach the beef in an aromatic broth until tender; let it cool completely and slice into very thin sheets.
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2For the sauce, blend the tuna, anchovies, mayonnaise, and a bit of the cooking broth until a smooth cream is formed.
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3Add a splash of vinegar or lemon juice to balance the acidity.
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4Arrange the beef slices on a platter and cover them generously with the sauce.
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5Garnish with whole capers and let it rest in the refrigerator for a few hours so the flavors meld before serving.
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