2 tablespoons of olive oil
1,750 kg of beef tenderloin
1 large onion cut
2 carrots chopped
2 cloves of garlic, well minced
60 g of anchovies
1 can of tuna
1 cup of dry white wine
2 sprigs of parsley
2 bay leaves
salt and pepper to taste
1 cup of mayonnaise
Lime juice to taste
2 tablespoons of olive oil
1,750 kg of beef tenderloin
1 large onion cut
2 carrots chopped
2 cloves of garlic, well minced
60 g of anchovies
1 can of tuna
1 cup of dry white wine
2 sprigs of parsley
2 bay leaves
salt and pepper to taste
1 cup of mayonnaise
Lime juice to taste
Heat the olive oil in a large pan with a lid that fits well
Add the beef and brown it lightly on all sides
Add the onion, carrot, minced garlic, and anchovies
Add the tuna, white wine, parsley, bay leaves, salt, pepper, and mayonnaise
Cover the pan and cook slowly for 2 hours
Remove the beef from the pan and let it cool
Refrigerate
Reduce the sauce in the pan to half by heating it
Pass through a liquidizer or sieve
Refrigerate
After cooling, add the mayonnaise
Season with lime juice to taste
Slice the beef into thin strips and cover with the sauce
Garnish with capers, if desired
