French · Dinner
Grilled Tuna Steak with Peppercorns
A French steak au poivre made with a thick tuna steak crusted in cracked black and white peppercorns, seared hard on a grill for a charred exterior and rare center. Finished with a cognac and butter-cream pan sauce. Served with a simple green salad or frites.
$10
10 minsPrep
10 minsCook
20 minsTotal
MediumLevel
Nutrition per serving
478Calories
41.3gProtein
32.1gFat
3.9gCarbs
0.6gSugar
0.9gFiber
1350mgSodium
142mgChol
13.9gSat Fat
720mgPotassium
55mgCalcium
2.4mgIron
10.2mcgVitamin B12
6.5mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat tuna dry, season with salt, press cracked black and white peppercorns firmly onto both sides to form a visible crust.
2
Sear
Heat olive oil in a skillet over high heat until shimmering, then cook the tuna 1.5 to 2 minutes per side for a charred crust and rare center.
3
Rest
Transfer tuna to a plate and rest 5 minutes.
4
Deglaze
Pour cognac into the hot pan off heat and swirl over low heat 20 seconds to burn off alcohol. Stir in butter and heavy cream, simmer 1 to 2 minutes over medium-low heat until the sauce coats the back of a spoon, then stir in lemon juice and parsley off the heat.
5
Plate
Slice tuna against the grain, fan on a plate, and spoon the peppercorn cream sauce over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g tuna steak, about 1 inch thick
- 4 tsp4 tsp black peppercorns
- 2 tsp2 tsp white peppercorns
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 2 tbsp2 tbsp cognac or brandy
- 4 tbsp60ml heavy cream
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp parsley
