Recipe courtesy of Culinary Institute of America
Show: Cooking Live
Total:
2 hr 30 min
Active:
1 hr 30 min
Yield:
6 portions
Level:
Easy

Ingredients

For the sauce:
For the garnish:

Directions

Place the stock in an 8-quart saucepan and bring it to a simmer. Adjust the flavor and place the meat inside, making sure that will be completely submerged by the liquid. Place a lid on and cook gently without simmering (poaching is 190 degrees) until the meat reaches 110 degrees internal temperature. At that point turn the heat off and let the meat cool inside its own liquid. The carry over cooking should leave the meat medium and pink. (If you prefer it well done cook it longer).

Prepare the mayonnaise either by hand or in a food processor. Stir the egg yolks with salt, some lemon juice and add the oil very carefully. Adjust the flavor. Puree the tuna, anchovies and capers in a blender adjusting the consistency with some white wine, until smooth. In a bowl incorporate the tuna puree, the mayonnaise, the heavy cream, adjust the consistency and the flavor with more wine and vinegar as needed.

Place some of the sauce on a 12-inch plate. Slice the veal very thin and place it in the center of the plate on top of the sauce. Garnish with the celery, leaves, capers, anchovies, black pepper and extra-virgin.

IDEAS YOU'LL LOVE

Veal Milanese

Recipe courtesy of Giada De Laurentiis

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Turk-Eye Meatloaves with Bloody Sauce

Recipe courtesy of Aarti Sequeira

Round 2 Recipe - Veal Stuffed Calzone

Recipe courtesy of Sandra Lee

Balsamic Poached Veal with Roasted Garlic Sauce

Recipe courtesy of Sara Moulton

Pan Seared Veal Rib Eyes with Prosciutto and Fontina

Recipe courtesy of Guy Fieri

Round and Round Pasta

Recipe courtesy of Giada De Laurentiis

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking