This easy recipe come from David Tanis, a former cook at Alice Waters' famed Chez Panisse restaurant in Berkeley, California.
As Tanis wrote in The New York Times, "I used to put tuna au poivre on the menu from time to time when I was cooking at Chez Panisse.”
"It was fun to carry the similarity further, cutting the fish in the shape of a thick filet mignon and serving it with a red-wine sauce and a spoonful of mashed potatoes and a bunch of watercress. It looks elegant and it's easy to make.”
Tuna au Poivre with Red Wine Sauce
Total time: 40 minutes
Makes 6 servings
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth
- Season tuna medallions with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
- Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
- Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in medallions and sear for 1-2 minutes, just until browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.
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