Ingredients for 12 servings: 1200 g butt tenderloin, ½ liter white wine celery stalk, 2 carrots, 1 onion, 2 cloves, 400 g tuna in oil, 12 anchovy fillets, 4 hard-boiled egg yolks, 4 lemons (2 squeezed, 2 thinly sliced), 1 cup extra virgin olive oil, 2 tbs. capers, 1 tbs. white vinegar.

Preparation: Let the meat marinate in the wine, celery, carrots, chopped onion and cloves for one day. Put the meat in the marinade and cook slowly (max 65°C) for about one hour. Remove from heat and let the meat cool in its cooking liquid. De-grease and filter the cooking liquid. Blend the liquid in a food mill with the tuna, anchovies, 1 tbs. capers and egg yolks. Dilute the sauce with lemon juice, and vinegar, and whisk in the extra virgin olive oil in a steady stream till a velvety sauce is achieved (similar to mayonnaise). Slice the veal thin and arrange in a serving platter in the following manner: spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon.