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Bella's baking
Vitello tonnato of grilled veal entrecote
A tasty Italian recipe. The main course contains the following ingredients: meat, veal steak, olive oil, egg (hard-boiled), tuna in oil (185 g), anchovy fillets (salted), capers (drained), lemon juice and arugula.
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Ingredients
Directions
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Sprinkle the entrecotes with salt and pepper and brush them with 1 tbsp olive oil. Heat the grill pan and grill the entrecotes for about 3 minutes on one side until they release from the ribs of the pan. Turn the steak counter and bake the other side in 1 min. Light brown. The entrecotes must still be rosé inside. Put the entrecotes on a shelf and let them cool down.
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Halve the egg and flip out the yolk. Spoon the drained tuna into the food processor. Add the egg yolk, anchovy fillets, capers and the remaining 2 tbsp olive oil. Puree everything afterwards into a fine sauce. Season with salt, pepper and lemon juice. Dilute the sauce with a dash of water.
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Cut the cooled entrecotes into thin slices and place them on a dish. Spoon the tuna sauce over it. Cover the dish and leave the flavors in the refrigerator in at least 1 hour.
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Garnish the dish with the rocket. Delicious with warm ciabatta bread and a salad with (ready-to-eat) pesto dressing.
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Nutrition
485Calories
Sodium40% DV965mg
Fat55% DV36g
Protein80% DV40g
Carbs0% DV0g
Fiber0% DV0g
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