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Tender Steak Tonnato
 
RecipeBeef Cuts
Tender Steak Tonnato
The Petite Tender is a little cut with big possibilities. Its rich flavor and elegantly compact size and shape make it perfect for entrées, salads or big-ticket small plates like this one. Just grill, chill, slice, drizzle with a classic Italian Tonnato Sauce, and garnish with slivered black olives, roasted peppers, parsley and capers. Now you’ve got a small plate that’s livin’ la dolce vita.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Tonnato Steak: 
1. To make Tonnato Steak: Season petite tenders with salt and pepper; sear beef on all sides in oil. Finish in 400° F oven 10 to 12 minutes for medium rare to medium doneness. Cool; wrap each petite tender tightly in plastic wrap and refrigerate.
beef Shoulder Petite Tenders* 12 pounds
Salt2 tablespoons
Pepper1 teaspoon
Olive oil as needed
Tonnato Sauce: 
2. To make Tonnato Sauce: Combine all ingredients in blender. Puree 4 to 5 minutes or until texture is no longer grainy, stopping blender occasionally to

scrape down sides. If necessary, thin with more water to achieve consistency of a light coating. Cover and refrigerate.Yield: About 5 cups
Olive oil1 1/2 cups
Canned light tuna in oil, drained15 ounces
Heavy cream9 tablespoons
Fresh lemon juice6 tablespoons
Water6 tablespoons
Oil-packed anchovy fillets12 each
Capers3 tablespoons
Egg yolks3 each
Salt3/4 teaspoon
Pepper1/4 teaspoon
  
3. For each serving, to order: Carve 1 Tonnato Steak into 1/2-inch-thick slices; overlap slices on plate. Drizzle with 2 Tbsp. Tonnato Sauce, garnish with 5 strips peppers, 1 tsp. olives, 1/2 tsp. capers

and 1/2 tsp. parsley. Drizzle plate with 1/2 tsp. olive oil.
Roasted red and yellow bell pepper120 each
Slivered oil-cured black olives1/2 cup
Capers1/4 cup
Chopped parsley1/4 cup
Olive oil1/4 cup


Nutrition information per serving: 672 calories; 41 g fat(10 g saturated fat; 22 g monounsaturated fat); 174 mg cholesterol; 1805 mg sodium; 19 g carbohydrate; 8.0 g fiber; 52 g protein; 14.3 mg niacin; 1.0 mg vitamin B6; 8.9 mg vitamin B12; 6.9 mg iron; 68.5 mg selenium; 9.1 mg zinc; 204.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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