This is by far my favorite Christmas dish!!
Platters of Vitel Tone made by my mother are a must at home for Christmas and New Year. Fortunately, she usually makes extra, for the following day.
I always wonder why we don’t enjoy this delicious dish all year long! It is a fresh summer dish and very easy to make.
Eye of round roast is required for this recipe. First, place the whole roast in a large pan filled with water. Add your favorite herbs and spices and boil for about 1 ½ hours, or until fully cooked.
It is very important to let the meat cool completely before slicing it, which is why I prefer to make it a day ahead.
If you have an electric knife to slice the meat, all the better! That way you will get very thin slices.
To make the sauce, just mix up all the ingredients in a blender or food processor, until the desired consistency. If it is too thick, just add a tablespoon if cold water at a time.
To serve, place the slices of meat on a pretty serving dish, pour the sauce all over and top with capers.
This dish is best served cold or at room temperature, which makes it perfect for this time of the year when we are running around with last-minute preparations.
If you prefer to plate it in advance, keep the served plates in the fridge covered in plastic wrap to prevent them from drying out.
If you try out this Vitel Tone, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Vitel Tone
Ingredients
For the meat:
- 1.5 kg eye of round roast
- 2-3 bay leaves
- Chili flakes
- Salt and pepper
For the sauce:
- 2 small cans of tuna
- 5 anchovies, boneless
- 1 tbsp mustard
- 1 tbsp de vinagre
- 300 grs mayonnaise
- 150 ml fresh cream
- Salt and pepper
- Topping: 2-3 tbsp capers
Instructions
- For the meat: Place the whole roast in a large pan filled with water. Add bay leaves, chili flakes, salt and pepper. Boil for 1 ½ hours. Let cool in the cooking stock and then wrap it in plastic wrap to prevent it from drying out. Chill until it is time to slice it up. It is best to do this a day ahead.
- For the sauce: Mix up all the ingredients in a blender or food processor. If it is too thick, just add a tablespoon if cold water at a time.
- Assembling: Thinly slice up the meat, place it on a pretty serving dish, pour the sauce all over and top with capers.
