Ingredients:
For the meat:
600g round of beef
1 carrot
1 medium onion
1 stick of celery
1 bay leaf
250ml white wine
Black peppercorns
For the sauce:
1 egg
200 ml olive oil
1 can of tuna
20g capers
2 anchovy fillets
6 basil leaves
1 lemon
Salt
Black pepper
To plate:
Capers
1 lemon
Basil
Elaboration:
1. For the meat: Salt the round of beef and place it in a large vacuum bag along with the carrot, the peeled and halved onion, the celery stick, the bay leaf, the white wine and a few grains of black pepper.
2. Place in the oven with the steam function and cook at 60ºC for 3 hours (4 if you want the meat more done). 3. Remove the meat from the bag and let it rest in the refrigerator until ready to cut.
4. For the sauce: Add the egg and olive oil to the glass of a mixer. Add a pinch of salt and the juice of one lemon. Beat until emulsified. Add the rest of the sauce ingredients (canned tuna, capers, anchovy fillets, basil and black pepper). Blend until you obtain a homogeneous sauce.
5. Once cold, fillet the meat very thinly with the help of a meat slicer or a sharp knife. Plate and add the sauce on top. Decorate with some capers, the zest of a lemon and a few basil leaves.