Beef filet with Tonnato Sauce

Beef/Veal Filet:
Either high roast or poach beef tenderloin to desired doneness.
Alternatively, you can sous vide beef loin with Wagyu fat for 1 ½ hours at 136.5°F/158°F.

Pat filets dry with paper towels and season liberally with salt & pepper. Using canola or a neutral oil with a high smoke point, heat pan on high heat and bring oil to smoke point.

Place filets in pan and sear beef on all sides, creating a thin, crusted sear – approximately 2-3 minutes on each side. Finish by basting in the pan or in an oven at 300°F – 325°F until desired doneness (approximately 4-8 minutes, depending on thickness of filets).

Remove filets from heat and allow to rest for at least 6 minutes.
Slice beef or veal loin into nice thin pieces.

Tonnato Sauce:
In a blender combine all ingredients and process until smooth, reserving capers and parsley for garnishing.

Serve hot or chilled depending on your preference with your tonnato sauce.

Pair with any hearty V. Sattui red wine (particularly beautiful with Cab).

This rich, creamy sauce can also be used as an appetizer for dipping, or spread over vegetables or other dishes.