Ingredients:
Yellow Fin Tuna 6 ea. 8oz portions 1 inch thick minimum
Canola Oil 3 oz
Cracked black pepper 1/2 cup
Demi glace 3 cups
Heavy cream 1.5 cups
Brandy 2 oz
Burgundy 2 oz
Pink peppercorns 2 tbsp
Method:
In a Large sauté pan (you may need 2) Heat oil till almost smoking hot. Press one side of tuna steak’s into cracked pepper to coat. Place tuna’s coated side into hot oil and allow to sear 2-3 minutes. Turn the steaks and sear again. The fish should be seared on all sides and served Rare. Set Tuna’s aside reduce the heat and add red wine and brandy. Be careful if the brandy flames and have a cover standing by. Add Demi glace, cream and pink pepper corns and reduce till the sauce coats the back of a spoon. Plate tuna and smother half the steak with the sauce. Enjoy!
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