Sliced Raw Fillet with Tuna, Celery and Caper Mayonnaise, Drizzled with Olive Oil

Name: Sliced Raw Fillet with Tuna, Celery and Caper Mayonnaise, Drizzled with Olive Oil
Yield: Serves 8
Cuisine: French
Ingredients: maldon sea salt; 3 tablespoons capers; 1,2 kg cleaned beef fillet (sinew removed); 4 egg yolks; ½ litre canola oil; olive oil; freshly ground pepper; 5 pinches salt; juice of 2 lemons; 1 tablespoon white-wine vinegar; 1 tablespoon mustard; 1 small tin tuna in brine, drained; 2 tablespoons capers; 1 bunch table celery, washed and chopped (keep the heart leaves aside for garnishing)

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

This recipe was inspired by the Italian dish vitello tonato, which is thinly sliced roast veal with tuna mayonnaise. It is delicious. Here I have used raw beef, and the combination of textures and tangy flavours is truly wonderful.

Ingredients

1,2 kg cleaned beef fillet (sinew removed)
3 tablespoons capers
maldon sea salt

Europe
France
Main course
Spring
Gluten-free
Mediterranean

Method

To make the mayonnaise, place the egg yolks, mustard, vinegar, salt and pepper in a food processor and mix well. You can do this sauce by hand but you’ll need a lot of energy! Slowly pour the oil through the hole in the top of the food processor, while blending. Note that the oil and the eggs must be at exactly the same temperature or the sauce will curdle, so make sure they have been st