Vitello Tonnato with Quebec Grain-Fed Veal

Type of cut: roasts

Yield: 6 servings

Degree of difficulty: chef

Preparation: 40 minutes

Cooking: 60 minutes

Cooking method: roasting

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Ingredients

  • Butter, as needed
  • Sunflower oil, as needed
  • 1 leg of Quebec Grain-Fed Veal roast, about 1.5 kg (3.5 lb)
Tuna Sauce
  • 2 cloves of garlic, finely chopped
  • 125 ml (1/2 cup) light tuna in oil, drained and flaked
  • 2 egg yolks
  • 5 ml (1 tsp) strong mustard
  • Salt and pepper to taste
  • 375 ml (1 1/2 cup) olive oil
  • 15 ml to 30 ml (1 to 2 tbsp) fresh lemon juice
Mesclun with Olive Oil
  • 6 large handfuls of mesclun salad greens
  • Red onion, thinly sliced, to taste
  • Salt and pepper to taste
  • 45 ml (3 tbsp) balsamic vinegar
  • 125 ml (1/2 cup) olive oil

Preparation

  1. Oven temperature: 180°C (350°F).
  2. Heat about 45 ml (3 tbsp) butter and a dollop of oil in a large oven-proof pan. Brown the veal, a few minutes on each side. Place in oven for 50 minutes. The meat should be slightly pink inside. A meat thermometer should read 60 to 65°C (150°F) for medium-rare meat. Remove roast from the oven, let cool to room temperature, then refrigerate from 6 to 24 hours. Carve meat into very thin slices prior to serving.
  3. To prepare the tuna sauce, crush the garlic with a mortar and pestle. Place the crushed garlic in a bowl, and add the tuna, egg yolks, mustard, salt and pepper. Blend with a whisk. Dribble the olive oil in a fine stream into the mixture, whisking vigorously until the tuna sauce starts to thicken. Whisk in the lemon juice to soften the sauce, which should have the consistency of a very thick mayonnaise. Adjust consistency by adding lemon juice. Set aside in fridge until ready to serve.
  4. Just prior to serving, combine and toss all the mesclun salad ingredients except the oil. Add oil, and toss again.
  5. Place a mound of the mesclun salad on each plate. Roll up slices of the veal into cones and arrange on serving plates. Spoon on a portion of tuna sauce and serve.

Wine pairing

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© Société des alcools du Québec, Montréal, 2007, 2011