Rare Roast Beef with Tonnato
What’s tonnato? Well it’s an Italian condiment often made with tuna, anchovies, lemon juice, olive oil, and mayonnaise.
Why use the word tonnato? Let’s face it, beef with tuna sauce might not sound that appetising, especially for those who haven’t enjoyed this wonderful combination before.
This is one of my favourite ways to enjoy beef, and especially when it’s part of a lunch spread with crunchy potatoes, a lovely leafy salad and whatever else is in season. A meat thermometer will be your friend when making this dish.
Rare Roast Beef with Tonnato
Print RecipeIngredients
- 1kg roasting beef rump
- sea salt
- cracked black pepper
- 2 tbs extra virgin olive oil, plus extra to serve
- parsley leaves, to serve
- baby capers, to serve
Tonnato
- 180g tinned tuna in oil, drained
- 120g whole egg mayonnaise
- 2 tbsp capers
- Juice of 1 lemon
- 4 anchovies
Instructions
- Allow beef to come up to room temperature. Place the beef in a roasting pan and rub with 2 tablespoons of olive oil and season with salt and pepper.
- Preheat oven to 190°C.
- Place the beef in the oven and roast for 40-60minutes, or until the internal temperature reaches 60°C when tested with a meat thermometer. Remove from oven, loosely cover with foil and rest.
- While the beef is resting make the tonnato. Place the tonnato ingredients in a food processor or container of an immersion blender. Process or blend until smooth. Thin down with a little water if necessary.
- To serve, thinly slice the beef and place on a serving platter. Top with dollops of tonnato, a drizzle of olive oil, salt, pepper, parsley leaves and capers.
Rare Roast Beef with Tonnato