Vitel Tonne’


by: Expat Cucina

Summer beef dish


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serves: 6

1 kg of silver-side beef (outside or bottom round)

1 cup chopped carrot

1/2 cup chopped onion

1/2 cup chopped celery

2 tbsp rosemary

2 tsp salt

1/2 cup white wine

2 big hard boiled eggs

2 tbsp olive oil

100 g tuna in can

1 tbsp capers

1 tsp cloves

Nutrition Facts
Vitel Tonne’

Servings Per Recipe: 6

Amount per Serving

Calories: 524

  • Total Fat: 21.7 g
  •     Saturated Fat: 6.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 227.3 mg
  • Sodium: 1037.8 mg
  • Total Carbs: 12.4 g
  •     Dietary Fiber: 3.5 g
  •     Sugars: 5.8 g
  • Protein: 63.3 g

how is this calculated?

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1.  In a high pot combine the silver-side beef, chopped carrot, celery, onion, rosemary and cloves. Pour in the wine, 2 tsp of salt and about 1 l of water. Cook in a pressure cook for about 20 min. If you don't have a pressure cook just let simmer the meat for about 1h 30min.

2.  When the meat is cooked and tender, let it cool down, then cut it into thin slices. Meanwhile combine tuna, capers, chopped hard boiled eggs, olive oil, add about 1 cup of the broth you cooked the meat in and with a blender mash all the ingredients together until you get a smooth cream.

3.  Move the slices of beef on a serving plate, spread the sauce on top and decorate with a few capers.

4.  Refrigerate for a couple of hours before serving.

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