Argentinian
Vitel Toné
A beloved Argentinian holiday dish of tender cold peceto sliced thin and covered with a creamy tuna, anchovy, and caper sauce. It is best made ahead so the meat and sauce settle together in the refrigerator.
Watch it madePaulina Cocina · 3:40
Ingredients
- Peceto beef, whole piece350g
- Carrot, peeled1 small
- Onion, peeled and halved1/2
- Celery stalk1/2
- Bay leaf1
- Black peppercorns1/2 tsp
- Coarse salt1 tsp
- Dry white wine1/4 cup
- Egg yolk1
- Neutral oil1/3 cup
- Lemon juice1 tbsp
- Dijon mustard1/2 tsp
- Tuna in oil, drained80g
- Anchovy fillets2
- Capers, drained1 tbsp, plus extra to garnish
- Reserved beef cooking broth2 to 4 tbsp
- Freshly ground black pepperto taste
Method
- Place the peceto in a small pot with the carrot, onion, celery, bay leaf, peppercorns, salt, and white wine, then add enough water to cover by 2 cm.
- Bring to a gentle boil, skim any foam, then lower the heat and simmer uncovered for about 1 hour 15 minutes, until the beef is tender when pierced.
- Turn off the heat and let the beef cool in its cooking broth for at least 30 minutes so it stays moist.
- Remove the beef, strain and reserve some broth, then wrap the meat and chill it until very cold, preferably 4 hours or overnight.
- Make the sauce by whisking the egg yolk with the mustard and a little lemon juice, then slowly drizzle in the oil while whisking constantly to form a thick mayonnaise.
- Blend the mayonnaise with the tuna, anchovies, capers, 2 tablespoons of reserved broth, remaining lemon juice, and black pepper until smooth and pourable, adding more broth if needed.
- Slice the chilled peceto as thinly as possible across the grain.
- Spread a little sauce on a serving plate, arrange the beef slices in overlapping layers, and cover generously with the tuna sauce.
- Refrigerate the assembled vitel toné for at least 1 hour before serving.
- Garnish with extra capers and serve cold.
Common questions
Can I substitute another cut if I can't find peceto beef?
Yes. Use a lean, whole-muscle cut that slices neatly after poaching, like eye of round, top round, or bottom round. Avoid well-marbled cuts; they can turn greasy and won’t give the classic cold, clean slices.
How far ahead can I make Vitel Toné, and when should I chill it?
Cook the beef a day ahead if possible. Let it cool in the broth, then chill it wrapped until very cold, ideally 4 hours or overnight. The sauce also benefits from resting a few hours so flavors meld.
What are the most common mistakes when making the sauce?
The main mistakes are adding the oil too fast, causing the mayo to break, and blending too thick without enough broth, which makes it pasty. Also, don’t skip tasting for lemon and salt after adding tuna and anchovy.
How should I store leftovers, and how long do they keep?
Store the sliced beef and sauce separately in airtight containers in the refrigerator. They’ll keep well for 3 days, sometimes 4. If the sauce thickens, loosen it with a spoonful of cold broth or water before serving.
What’s the best way to serve Vitel Toné?
Slice the beef very thinly across the grain and arrange it on a platter. Spoon the sauce over the top or alongside, then chill briefly before serving. It’s excellent with capers, extra lemon, crusty bread, or a simple salad.