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

Preparation info
  • Serves


    • Difficulty


Appears in

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.


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


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