French · Dinner
Tuna Steak with Peppercorn Crust
Pan-seared tuna steak coated in a cracked black and white peppercorn crust, finished with a Cognac and butter pan sauce. The tuna stays rare at the center, seared hard on the outside, and is plated with sautéed green beans and a spoon of the pan sauce.
$10
10 minsPrep
8 minsCook
18 minsTotal
MediumLevel
Nutrition per serving
478Calories
39.2gProtein
29.8gFat
9.1gCarbs
3.1gSugar
2.9gFiber
701mgSodium
165mgChol
14.1gSat Fat
870mgPotassium
75mgCalcium
3.1mgIron
10.2mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the tuna steak dry, season both sides with salt, then press the cracked peppercorns firmly onto both faces to form an even crust.
2
Saute
Heat 1 tsp olive oil in a small skillet over medium heat, sauté the green beans for 4 minutes, turning occasionally, until bright green and just tender-crisp.
3
Sear
Heat a heavy skillet over high heat until smoking, then sear the tuna steak for 90 seconds per side until a dark crust forms and the sides are opaque about 1/4 inch in.
4
Rest
Let the tuna sit on a plate for 3 minutes so residual heat evens the center without cooking it further.
5
Deglaze
Add the remaining butter and minced shallot to the skillet over low heat, swirling for 30 seconds until the shallot softens.
6
Reduce
Pour in the Cognac, simmer for 20 seconds to burn off the alcohol, then stir in heavy cream and simmer for 2 minutes until thickened.
7
Plate
Slice the rested tuna into thick strips, fan on a plate alongside the green beans, spoon the sauce over the top, and scatter with chopped parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g tuna steak, about 1.5 inches thick
- 4 tsp4 tsp black peppercorns, cracked
- 2 tsp2 tsp white peppercorns, cracked
- 1 tsp1 tsp salt
- 4 tsp4 tsp olive oil, divided
- 2 tbsp28g butter
- 22 shallot, small
- 4 tbsp60ml Cognac or brandy
- 1/2 cup120ml heavy cream
- 5 oz140g green beans, trimmed
- 2 tsp2 tsp fresh parsley
