 |
Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer Jus Recipe
Flavors of France
Cooking time: 20 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: 20 minutes
Difficulty: Easy
Chef's Note
A recipe from Yvan Zaplatilek, Restaurant Yvan, Paris
Ingredients
Ingredients for 4 servings
- 4 Tuna steaks, about 160 g (6 oz.) each
- 6 Artichokes
- 8 medallions of beef marrow
- (about 2 cm / 3/4" thick)
- 500 ml (2 cups) pale beer, such as lager
- 500 ml (2 cups) reconstituted veal stock
- 1 clove of garlic, minced
- 100 ml (6 tbsp.) olive oil
- 25 g (5 tsp.) butter
- 2 shallots, chopped
- Flat leaf parsley
- Fresh cilantro
- Salt, fleur de sel, cracked pepper
Method
- Turn the artichokes and remove the chokes. Cut into thin strips. Sweat in olive oil and garlic, then season. Deglaze the pan with a little beer. Sprinkle with fresh cilantro and set aside.
- Sweat the shallots in butter. Add the beer and veal stock and reduce by three-quarters; whisk in the butter. Correct the seasoning with salt and pepper.
- Wrap the marrow medallions in cheesecloth and cook in simmering salted water for 5 minutes.
- Coat the tuna steaks with olive oil and season with fleur de sel. Place them into a skillet over high heat. Brown well on all sides, but keep the centers rare. Transfer to a rack.
- Arrange the artichoke strips in a pyramid at the top of the plate. Thickly slice the tuna steaks. Arrange in front of the artichokes and spoon the sauce around. Place the marrow medallions on the tuna, sprinkle with fleur de sel, cracked pepper and flat leaf parsley.
Sommelier
Serve with a well-chilled lager
More recipe ideas
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
