Recipe

Tuna Au Poivre (tuna With Ground Black Pepper) Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 500 degrees.
Step #2 Put the pepper on a flat plate.
Step #3 Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil.
Step #4 Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat.
Step #5 (Use a bit more pepper if necessary.
Step #6 ).
Step #7 As they're dredged, add the steaks to the pan.
Step #8 Turn the heat to high.
Step #9 Cook about 2 mins, then turn.
Step #10 Add salt & cook 1 more min.
Step #11 Turn heat to low & remove tuna to an ovenproof plate.
Step #12 Place in oven.
Step #13 Add half the butter to the pan, followed by the shallots.
Step #14 Lower the heat to medium & cook, stirring, until the shallots soften, about 2 mins.
Step #15 Raise the heat to medium-high & add the wine; let it bubble away for a min or so & add the remaining butter.
Step #16 Cook, stirring every once in awhile, until the butter melts & the sauce is thickened.
Step #17 By this time the tuna will be medium-rare (cut into one to make certain).
Step #18 Cut the steaks in half, put each serving on a plate, & spoon a little sauce over it.
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