Marinated veal with Sesame Tonato sauce
5 servings
15 minutes
Marinated veal with 'Sesame Tonato' sauce is a dish inspired by European culinary traditions, where the tenderness of veal combines with the depth of classic tonnato flavors. The meat undergoes careful marination with aromatic herbs and spices, then slow-cooked at low temperatures to achieve unparalleled juiciness. The sesame tonnato, made from canned tuna, parmesan, and capers, adds a tangy creamy texture with nutty notes to the dish. Served with thin slices of veal laid over a delicate sauce and complemented by the freshness of microgreens and the juiciness of cherry tomatoes, it creates an aesthetic and refined dish. Perfect for festive dinners and gastronomic experiments, it impresses with its balance of flavors and sophistication.
1
Prepare the cut. Coat the meat in salt and a mixture of peppers with added herbs. Leave for about 10-15 minutes to marinate slightly.
- Salt: 5 g
- Mix of peppers: 3 g
- Thyme: 2 g
- Rosemary: 2 g
2
Pour vegetable oil (45 ml) into the pan and fry the fillet on all sides until golden brown.
- Vegetable oil: 195 ml
3
Place the roasted fillet in a prepared container with cold water and ice.
4
Prepare the marinade. Peel and slice the red onion into thin half-rings, then combine in a vacuum bag: balsamic vinegar, balsamic cream, vegetable oil (150 ml), sesame oil, garlic, and soy sauce.
- Red onion: 120 g
- Balsamic vinegar: 20 ml
- Balsamic cream: 30 g
- Vegetable oil: 195 ml
- Sesame oil: 15 ml
- Garlic: 30 g
- Soy sauce: 50 ml
5
Place the meat in a vacuum bag with marinade. Put the bag in a preheated oven at 55 degrees for 1 hour and 15 minutes.
6
Then prepare a container with cold water and ice, and soak the meat. After that, let the meat marinate in the refrigerator for another 2-3 hours.
7
Prepare the sauce: combine canned tuna, mayonnaise, grated Parmesan cheese, sesame oil, wine vinegar, and capers in a container and blend until smooth.
- Canned tuna: 70 g
- Mayonnaise: 250 g
- Grated Parmesan cheese: 30 g
- Wine vinegar: 15 ml
- Cold pressed sesame oil: 10 ml
- Capers: 5 g
8
Spread the sauce on the bottom of the plate and arrange thin slices of marinated veal in a circle on top of the sauce.
9
Decorate with microgreens and cherry tomatoes.
- Cherry tomatoes: 45 g
- Micro salad: 3 g