Preparation: 40 minutes
Cooking: 40 minutes
For the meat
1 1/3 lbs. (600 g) boned veal eye round
1/4 cup 6 3/4 tbsp. (100 ml)
extra-virgin olive oil
1 clove garlic
rosemary and sage to taste
For the sauce
1/2 cup (100 ml) white wine
2 anchovies in salt, rinsed and dried
1 oz. (30 g) day-old bread
10 tsp. (50 ml) wine vinegar
5 capers in salt, rinsed
8 3/4 oz. (250 g) tuna in oil
3 large hard-cooked eggs
Veal or beef stock as needed
Heat the oven to 350°F (180°C).
Salt the veal and brown it in oil in a Dutch oven or heavy-duty roasting pan over medium heat, about 4 minutes per side.
Add the garlic and the herbs, and roast until medium-rare (an instant read thermometer inserted in the center of the meat should read 140°), about 1 hour.
Remove the meat from the pan and transfer to a cutting board to rest.
Put the stale bread and the vinegar in a bowl.
Let the bread soak, and then squeeze it dry and discard the vinegar.
Deglaze the roasting pan with white wine, and simmer until the wine evaporates.
Add the capers, anchovies, tuna and bread, and cook for a few minutes.
Transfer the sauce mixture to a blender.
Add the yolks from the hard-boiled eggs and blend, gradually adding the beef or veal stock until the sauce is smooth and creamy.
Thinly slice the veal and serve with the sauce.