Vitello tonnato of grilled veal entrecote

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.

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.

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.

Garnish the dish with the rocket. Delicious with warm ciabatta bread and a salad with (ready-to-eat) pesto dressing.