Summary

Ingredients

• 1 kg veal, preferably from the nut
• 50 g leeks
• 50 g carrot (s)
• 1 onion (s)
• 50 g celery
• 3 tablespoon olive oil
• 0.25 liter ¼ white wine, dry
• 0.25 liter ¼ veal stock
• salt and pepper

For the sauce:

• 150 g canned tuna, not in oil
• 2 anchovy fillet (s)
• 2 egg yolks
• 30 g capers
• 2 tablespoon white wine vinegar
• 1 tablespoon lemon (s)
• liter ⅛ olive oil, cold-pressed, the amount can vary slightly
• salt and pepper
• Capers, for decorating

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Instructions

1. Parry the veal nut, i.e. remove the skin and sinews (preferably have the butcher do it), salt and pepper. Clean or peel the vegetables and cut into large cubes.
2. Heat the oil in a roasting pan. Briefly fry the vegetables and the meat in them. Place the veal nut on top and fry the meat in a preheated oven at 180 ° C for 1.5 hours, pouring veal stock and gravy over and over again. Take the roast out of the oven, wrap it in aluminum foil and let it cool, preferably overnight. Pass the meat stock through a fine sieve and reduce to about 3 tablespoon.
3. Drain the tuna well and place in the blender with the anchovies and egg yolks. Pour the capers into a colander, wash off the salt. Put the well drained capers together with the vinegar and lemon juice in the blender, puree everything finely. Stir in the cold meat stock, pour in the oil in a thin stream and mix in. Season with salt and pepper.
4. Cut the veal into 4 mm thick slices, spread them on a platter or plate and pour the tuna sauce over them. Serve the rest of the tuna sauce separately.
5. Tip:
6. If there is sauce left over, it also tastes wonderful with spaghetti, but it should be kept in the refrigerator as it contains raw egg yolks.
7. Sometimes, when it has to go fast, I cheat a little and buy thinly sliced boiled beef from the butcher.