Sunday, June 27, 2010

A Beefy Leftover Special: From Roast Topside to Vitello Tonnato

I'm a sucker for Farmer's markets, rarely get my food from anywhere else, and last Saturday it was Killerton House's turn (third Saturday in the month, in case you're local). This market has only been running for a year or so, and has attracted a couple of new meat producers recently. A while back I tried some lamb from Peradon Organic farm (, which I made into Spit Roast Lamb and Wild Garlic Mash - unfortunately never got a chance to blog about that one. However last week I decided to plump for Beef instead from West Kidland farm ( what what a piece of beef it was!

Anyone who has read this blog before will know that I also have a weakness for Rib of Beef on the bone, so it's not really like me to choose Topside, but it looked like a lovely piece of meat and a bargain at £15 for 2kg. It was very well hung too. I won't go into the way I cooked it this time, suffice to say that it was a pretty standard roast, that I served with a rather large yorkshire pudding, carrots, peas (in their pods) and new potatoes. Lovely stuff, which you can see on my Picasa food site if you're interested.

But what I really want to talk about is not the roast beef, it's what I did with the leftovers - Vitello Tonnato.

Vitello Tonnato aka Veal in Tuna Sauce

OK, first things first, obviously I wasn't using veal. But you don't really need to, to be honest. We've done this before with not only beef, but also lamb and even chicken. What is it? Basically it's cold meat dressed with a tuna sauce. It's simplicity itself to make, but like all simple food if the right ingredients are combined in the correct way then a few simple things can be transformed into something much greater than the sum of their parts. It should also be done with mayonnaise to be truly original, but as we're expecting our first child at the moment raw eggs are off the menu, so we are tending to use creme fraiche instead and that works out pretty well.

Ingredients (for four hungry people)

Tuna, 170g (in olive oil), chopped finely
Capers, 2 tablespoons, chopped finely
Mayonnaise (or creme fraiche), 150g
Anchovies, if you like them - not something we're keen on

Beef (or other meat):
10-12 thin slices of beef

(doesn't really need seasoning)


  • Mix all the sauce ingredients together - easiest done in a blender if you have one.
  • Layout beef on a serving platter, slightly overlapping.
  • Dress with a thickish layer of the sauce, then leave to come to room temperature.
  • Serve the platter in the centre of the table, and allow people to help themselves.


Boiled potatoes work well, or saute (my preference) - again left over from the roast.
A fresh green salad with cucumbers and tomatoes works well.

It's a fab dish for a hot summers day, and a very tasty way of using up leftover beef. I must admit I was a bit suspicious when the Italian first suggested this dish many years ago, but have enjoyed it many times since. I do urge you to give it a try, hopefully you'll be pleasantly surprised.

No comments:


Related Posts with Thumbnails