1 kg of tenderloin beef suitable for roasting
1 can of anchovy fillets
1 onion stalk with 2 cloves
1 sprig of rosemary
1 stalk of celery with leaves
1 carrot cut into four pieces
a few sprigs of parsley
salt and pepper to taste
1 can of tuna
1 cup of olive oil
juice from 2 lemons
1/4 cup of pitted capers
1 kg of tenderloin beef suitable for roasting
1 can of anchovy fillets
1 onion stalk with 2 cloves
1 sprig of rosemary
1 stalk of celery with leaves
1 carrot cut into four pieces
a few sprigs of parsley
salt and pepper to taste
1 can of tuna
1 cup of olive oil
juice from 2 lemons
1/4 cup of pitted capers
Clean the beef and make a few holes by inserting these anchovy fillet pieces
Place the beef in a pot and cover with boiling water
Add the onion with cloves, rosemary, celery, carrot, parsley, and a bit of salt and pepper
Cover the pot and let it cook slowly for 1 1/2 hours
Remove the beef from the pot and let it cool completely
Mash the tuna well with 4 anchovy fillets
As you add the olive oil, beat well with a fork until you get a light paste
Add lemon juice and capers
The sauce should be smooth and thick
Cut the cold beef into thin slices and arrange on a platter
Distribute the sauce around it
Refrigerate for at least one day before serving
Serve in the same platter garnished with anchovy rolls filled with capers.
