Description

This is a new take on a classic dish. Sushi Grade Tuna seasoned and coated with coarse ground black peppercorns seared at high heat keeping the center raw. Served with a Pepper sauce cream and a whiskey reduction.

Ingredients

• 10  Ounce(s) Weight Tuna, Fresh sushi grade
1
•  To Taste Salt and Pepper
2
• 3  Table Spoon(s) Black Pepper, coarse ground
3
• 1  Table Spoon(s) Unsalted Butter, for searing tuna
4
•  As Needed Au Poivre Sauce
5
• 1  Table Spoon(s) Shallots, minced
6
• 1  Tea Spoon(s) Butter, salted
7
• 1  Table Spoon(s) Peppercorns, coarse ground
8
• 3  Table Spoon(s) Whiskey
9
• 3  Fluid ounce(s) Chicken Broth
10
• 2  Fluid ounce(s) Demi Glace, or reduced chicken stock
11
• 2  Fluid ounce(s) Heavy Cream
12
• 1  To Taste Salt & Pepper
13
• 1  Table Spoon(s) Unsalted Butter
14

Directions

1. Cut the fresh tuna into 2 equal portions and season with salt
2. Coat the portions liberally with coarse ground black pepper
3. Sear in a hot pan on all sides with butter until nice color forms on all sides
4. Remove from pan and reserve on side
5. For the Sauce:
6. Sweat out the shallots with butter until just taking on a bit of color
7. Take the pan off the fire and add the whiskey, (be very careful, it will flame up) let ruduce
8. Add the chicken stock and let reduce by half
9. Add the demi glace or substitution and let reduce a bit then finish with the heavy cream
10. Let the Sauce cook down until it reaches a nice consistency
11. Finish with the whole butter
12. Taste and season with salt if needed
13. Plate up slice the tuna and arrange on the plate in a semi circle and dress with Sauce
14. Serve with any vegetable and/or starch you wish