For the ravigote sauce

2 tbsp. sherry vinegar
6 tbsp. olive oil
1 hard-boiled egg, mashed 
1 tbsp. capers
2 tbsp. chopped cornichons
Salt and pepper

Preparation - 2 days in advance

1. Place the calf's head in a cocotte or Dutch oven; add a bouquet of fresh herbs, cover with water and cook for 2 hours.
2. Chop the herbs and combine with the mustard.
3. Drain the calf's head, remove the string, lay it flat and "stuff" with the mustard-herb mixture. 
4. Roll up the head again and tie with string. 
5. Wrap in plastic wrap and refrigerate for 2 days. 

Day of serving

1. Cut the calf's head into thick slices and tie up like tournedos.
2. Cook in a little oil over medium heat in a non-stick skillet for 5 minutes on each side. 
3. Combine the ingredients for the sauce and serve with the calf's head "tournedos." 

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Collaboration: VFC and Produits tripiers de France
Jérôme Gangneux, Restaurant 6 New-York, 6 avenue de New-York, 75016 Paris