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Rare Roast Beef with Tonnato

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Rare Roast Beef with Tonnato

This appetising recipe from Chef Shellie Froidevaux is her take on a traditional dish called ‘vitello tonnato’. In Italian ‘vitello’ means veal and ‘tonnato’ is a creamy mayonnaise like sauce flavoured with tuna. Sounds like an odd combination but trust us when we say it’s a match made in heaven! Roasted in the Panasonic NN-CD58J 3-in-1 Convection Microwave Oven.

Ingredients

  • 1 kg roasting beef rump
  • Sea salt
  • Cracked black pepper
  • 2 tbs extra virgin olive oil plus extra to serve
  • Parsley leaves to serve
  • Capers to serve

Tonnato

  • 180 g tinned tuna in oil drained
  • 120 g whole egg mayonnaise
  • 2 tbs capers
  • Juice of 1 lemon
  • 4 anchovies

Instructions

  • Allow beef to come up to room temperature. Place the beef on the enamel tray and rub with 2 tablespoons of olive oil and season with salt and pepper.
  • Place the enamel tray on the glass tray on the glass tray in the oven. Press the Auto/Roast pad six times, enter the weight 1000g and press Start. After cooking remove from the oven, place beef on a plate and allow to stand for 10 to 20 minutes.
  • 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.