Vitel Toné con Mayonesa Hellmann's By Cook Grimaldi

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Prepare a broth by cutting 2 carrots into large pieces.

Add 1 onion (white or red) to the broth.

Include 2 leeks and a couple of crushed garlic cloves.

Add a bit of celery, including the leaves for extra flavor.

Season with coarse salt and a handful of black peppercorns for a bit of spice.

Add bay leaves to the broth.

Introduce a piece of beef (1 kg) into the broth.

Start with cold water and cook on low heat for about 1 hour.

After cooking, turn off the heat and let it cool.

Reserve some of the cooking broth for the sauce.

In a bowl, combine 200 g of canned tuna (drained),

Add 6 or 7 anchovies (less if you want less flavor).

Pour in a bit of the reserved cooking broth for creaminess.

Add 300 g of Hellmann's mayonnaise to the mix.

Incorporate 2 tablespoons of mustard and blend well.

If the sauce is too thick, add more cooking broth to soften it.

Season the sauce with salt and pepper, and optionally add some parsley.

Finish the sauce with a touch of vinegar and a bit of olive or sunflower oil.

Slice the cooked beef thinly for plating.

Arrange the beef slices on a plate and generously cover with the mayonnaise sauce.

Garnish with capers, parsley, and some hard-boiled egg if desired.

Cooking Techniques

Spice Level:

Allergens