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Tuna: Tuna au Poivre

Source of Recipe


The Minimalist Entertains






List of Ingredients



• 2 Tbsp coarsely ground black pepper
  
• 1 Tbsp extra-virgin olive oil
  
• 2 tuna steaks, about 8 to 10 ounces each, and at least 1 inch thick
  
• Salt
  
• 2 Tbsp unsalted butter (or use more oil)
  
• 1/4 cup minced shallots
  
• 3/4 cup dry red wine
  






Instructions



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