Let's start with the meat, it's all quite simple. Fill the bones with cold water, bring to the boil and diminished the fire, cook for 20 minutes. Put peeled onion, carrot, Bay leaf, tarragon, pepper, and cloves. Bring to the boil and put a piece of meat. Bring the broth again to a boil and cover, simmer 15 minutes, season with salt broth. Inside the meat should be slightly pink. Allow the meat to cool completely in the broth. I do it in the evening and left overnight. The next day remove meat from broth, Pat dry and thinly slice, and most importantly, prepare the sauce.

And to do this, mix the egg yolks, mustard, lemon juice, and to begin 0,5 tsp salt

Then, slowly pouring in olive oil, beat with a blender.

When they will make the mass homogeneous, put tuna, balsamic cream and cream. All is well beaten.

Taste if something is missing, add. I added pepper.

Put the meat on a plate and pour or better yet, fill it with sauce, put on top of the capers. GPS appetit. For those who do not eat raw eggs, try another option from Pellegrino Artusi: mix a little broth, capers, tuna, lemon juice and punch everything in a blender. You can also add boiled eggs