Criollo Vitel Toné with Smoked Tuna, Crispy Capers and Parsley Oil

Instructions

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   1. Place the beef eye round in a pot with the onion, carrot, celery, bay leaves, black peppercorns, 8 g (1 1/4 tsp) salt, white wine, and 1500 ml (6 1/3 cups) water, or enough to barely cover the meat.

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   2. Bring to a gentle boil over medium heat. Once it starts boiling, lower the heat to maintain a very gentle simmer, partially cover, and cook for 75 minutes, until the beef is tender but still firm. The ideal internal temperature should be about 71°C / 160°F.

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   3. Meanwhile, cook the eggs in boiling water for 10 minutes. Cool them in cold water, peel, and set aside.

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   4. Remove the beef from the broth and let it cool for 20 minutes. Then wrap or cover it and chill for 30 minutes so it is easier to slice thinly. Reserve 120 ml (1/2 cup) of the cooking broth and discard the rest or save it for another use.

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   5. For the crispy capers, pat dry 20 g (0.7 oz) of the capers with paper towels. Heat 30 ml (2 tbsp) olive oil in a small skillet over medium heat, about 160°C / 320°F at the oil surface. Fry the capers for 1 to 2 minutes until they open and become crisp. Remove and drain on paper towels.

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   6. Make the parsley oil by blending the parsley with 45 ml (3 tbsp) olive oil and a pinch of salt until you have a fluid green sauce. Set aside.

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   7. In a blender or food processor, combine the smoked tuna, anchovy fillets, the remaining 30 g (1.1 oz) capers, mayonnaise, heavy cream, Dijon mustard, lemon juice, 120 ml (1/2 cup) cold cooking broth, 15 ml (1 tbsp) olive oil, the remaining 4 g (3/4 tsp) salt, and ground black pepper. Blend until smooth and thick yet barely pourable.

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   8. Slice the chilled beef very thinly and arrange the slices slightly overlapping on a platter.

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   9. Cover the meat evenly with the smoked tuna sauce. Grate or finely chop 1 hard-boiled egg over the top and cut the other hard-boiled egg into quarters to decorate the platter.

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    10. Finish with the crispy capers and thin drizzles of parsley oil. Cover and refrigerate for at least 20 minutes before serving so the flavors can meld.

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    11. Serve cold, straight from the refrigerator, as a Christmas main dish or generous starter.