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Rare tuna steak au poivre Recipe
Rare tuna steak au poivre
Michel Rostang, Jarasse, restaurant de la Mer, Paris
Michel Rostang, Jarasse, restaurant de la Mer, Paris
Flavors of Paris and the Ile-de-France
Total time: 15 to 30 minutes

Preparation time: 5 minutes
Cooking time: 15 minutes

Difficulty: Easy
Chef's Note

The tuna steak pairs very well with homemade mashed potatoes.

For 4 servings

- 4 slices of tuna, 180 g (6 oz.) each

Pepper sauce
- 30 g (1 oz.) chopped shallots
- 3 g (1/2 tsp.) mixed pepper
- 70 ml (5 Tbsp.) whisky
- 100 ml (6 Tbsp.) white wine
- 200 ml (3/4 cup) rich stock
- 50 ml (3 Tbsp.) cream
- salt
- butter
- olive oil

Tuna steak pepper seasoning
- 10 g (1 Tbsp.) cubeb pepper
- 10 g (1 Tbsp.) black sarawak pepper
- 10 g (1 Tbsp.) mun toc white pepper
- 10 g (1 Tbsp.) long pepper
- 10 g (1 Tbsp. pink peppercorns
  1. Cut the tuna into 2 cm (3/4") slices; refrigerate.
  2. Finely chop the shallots, then sweat them gently in butter; add a level half-teaspoon of the cracked pepper mixture.
  3. Deglaze with the whisky and flambé; add the white wine and stock; reduce by half, then swirl in the butter and cream. Keep hot.
  4. At the last minute, season the tuna generously with the cracked pepper mixture and with salt.
  5. Sear the tuna in olive oil in a very hot pan for 30 seconds on each side so that the center remains blue-rare.
  6. Slice the tuna steaks into 4 even slices and serve side by side on the plate with the sliced side showing, with a small dish of sauce on the side.

We recommend a Condrieu "La Petite Côte" 2004, Domaine Yves Cuilleron, with this dish.

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