Beef Salad with Tonnato Dressing

Roast Beef Salad with Tonnato Sauce Dressing.

Roast Beef Salad with Tonnato Dressing

For the Roast Beef :

• 1 Fresh Young Bull Locerto


• 1 Tablespoon Butter


• 1 Tablespoon Olive Oil


• Fresh Ground Pepper


• Sea Salt

For the Salad :

• 1 Iceberg Lettuce


• 1 Radicchio


• 1 pint Cherry Tomatoes


• 4 tbsp shaved Pecorino or Parmigiano


• 1 tbsp olive oil


• 1 tbsp red wine vinegar


• sea salt


• pepper


• 2 tbsp tiny salted capers, rinsed


• 2 tbsp flat leaf parsley leaves


• 2 tbsp mustard cress

For the Tonnato Sauce :

• 200 g tuna in oil


• 4 anchovy fillets


• 1 tbsp lemon juice


• 3 tbsp light mayonnaise


• 1 tbsp horseradish cream


• 1 tbsp tiny salted capers, rinsed


• 100 ml light chicken stock

The Roast Beef :

• Pat dry the Beef Locerto using absorbent paper towels, and cover liberally with salt and pepper.


• Seal quickly in a hot pan bubbling with the  butter and olive oil until golden on all sides.


• Place on a baking sheet and roast in preheated oven at 220°C for 15 minutes for rare (it will have a little give and spring when touched).


• Allow the meat to rest covered by tin foil for at least 15 minutes before slicing thinly.

For the Tonnato Sauce Dressing :

• Whiz the tuna, anchovies, lemon juice, mayonnaise, horseradish and capers in a blender or food processor until smooth.


• Add the stock gradually until it is fluid enough to pour easily.


• Refrigerate until you are ready to serve.

For the Salad :

• Chop Lettuce and Radicchio and halve cherry tomatoes,


• Toss with the olive oil, vinegar, Pecorino/Parmigiano, sea salt and pepper.

Putting together the Beef Salad :

• Place Tossed Salad on Plates


• Arrange the roast beef in folds over the salad and use a spoon to stripe the sauce over the top.


• Scatter capers, mustard cress and parsley, over the beef salad.


• Serve the beef salad with toasted crusty Maltese bread and a jug of the remaining sauce.

1. http://inhousebutchers.com/category/recipes/