Ingredients:
Steaks
4 bluefin tuna fillets 3/4 inch thick
2 Tbs. whole black peppercorns
4 Tbs. butter (clarified)
1 Tbs. olive oil
Salt
Sauce
1/4 cup Cognac or brandy
1 cup beef broth
1/4 cup heavy cream
Preparation:
Put whole peppercorns in small plastic bag and crush with a hammer. Brush fillets with olive oil, sprinkle lightly with salt. Pat crushed pepper on both sides of fillets.
Heat non-stick skillet over medium-high heat. Add butter and sear fillets 1-2 minutes on each side keeping center rare. Remove fillets from heat and place in warm oven while making sauce.
Add cognac to skillet and light cognac with a match to flame off the alcohol. Be sure the skillet is not close to anything as the flame can flash up to 24 inches high. When the flame goes out, add the broth. Cook over high heat until reduced in half. Add cream and cook another 3-4 minutes. Spoon sauce over bluefin pepper steaks and serve with French fries.
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