Beef fish

For the sandwich: • re-milled semolina flour (about 250 grams) • all-purpose flour or bread flour (about 250 grams) • sunflower oil (about 50 grams) • heaping teaspoon acacia honey • fresh baker’s yeast (about 12 grams) • still mineral water (about 300 grams) • Sesame seeds, • egg yolk + 1 tablespoon milk for brushing • For the filling: • roast beef (see my recipe "Roast Veal Eye Round with Fondue") • Steamed corn, •

beef carpaccio (about 200 grams) • mayonnaise (preferably freshly made) • ketchup • anchovy paste • Tabasco or sriracha • Small bunch arugula for garnish • vodka

For the mayonnaise: • egg yolks • vegetable oil (250 ml) • salt • lemon juice (100 ml) • eye of round beef (1 kg) • canned tuna, drained (150 g) • capers • About 10 small dill pickles • White wine

eye of round beef roast (for tonnato) • onion • celery • carrot • mayonnaise (about 250 grams) • canned tuna in oil, drained (about 120 grams) • anchovy fillets • salt-packed capers, rinsed, plus extra for garnish • bouillon cube • Large oval roasting pot • Kitchen twine • Blender

beef round (also known as eye of round, top round, or bottom round), as lean as possible • onion • garlic • carrot • Parsley, • celery stalk • Capers, • anchovy fillets in oil • canned tuna (about 170 to 200 grams) • Salt, • Pepper, • tube mayonnaise (preferably fresh, or use classic mayonnaise) •

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

veal eye of round (or top round) • onion • celery • carrot • garlic • bay leaves • rosemary • sage leaves • Black pepper, to taste • Butter, • dry white wine (120 ml) • beef broth (250 ml) •