Ingredients for 4 people:
- Salt, black pepper
- 1 veal shoulder
- Extra virgin olive oil
- 50 ml of brandy
- 300 g shallot
- 150 g mayonnaise
- 50 g of capers
- 30 g pickled gherkins
- 300 g canned tuna
- 2 anchovy fillets in canned salt
- 15 g walnuts
- 80 g dry white wine
- A few sprigs of chervil
Optional:
- A little cream
Preparation:
- Season the meat with salt and pepper and cook over high heat in a pan with a drizzle of oil. Once it has taken enough color, drain it and put it in a baking dish on a baking paper.
- Add brandy to the meat and bake at 180 degrees for about 17 minutes.
- Let it cool down.
- Prepare the sauce:
- Place the peeled shallots in the mixing jug. Crush at speed 6, 20 seconds.
- Incorporate the mayonnaise with the capers, the gherkins, the well-drained tuna, the white wine, the anchovies and the walnuts. Grind at speed 5, 2 minutes.
- If you want a sauce that is a little more liquid, you can add a little more mayonnaise or cream.
- Cut the meat into thin slices. Drain on absorbent paper and place on the base of a plate.
- Add the sauce and serve it cold.
