This modern take on the classic french Steak au Poivre, is made with luscious thick cut cubes of Bluefin tuna. By browning all six sides, it give the outer surface a meaty texture and umami that's like a great cut of beef, while the center of the steak remains medium rare with the moist, tender texture of a gently poached fish. A pan sauce made with cognac, cream and green peppercorns forms a synergy with the tuna, adding much needed richness to the lean meat, while drawing out its intense umami. Served over a bed of dijon mustard mashed potatoes, this decadent entree is a great way to impress dinner party guests without a ton of effort.
- Prep the tuna by trimming it down to four, 2 1/3-inch cubes. Ideally you want to have four perfect cubes that are about 135 grams each. Save the trimmed tuna for a different dish.
- Wash the potatoes and put them in a large pot, covering them with 3 inches of water. Boil the potatoes until a skewer passes through them easily.
- When the potatoes are almost done, combine 2 tablespoons of butter, the cream, the milk and 1/4 teaspoon of salt and microwave until the butter is melted. Whisk in the dijon mustard.
- When the potatoes are done boiling, peel them and then pass them through the smallest holes of a potato ricer into the bowl with the mustard cream. Whisk until smooth, be careful not to overmix them or they will get gluey. Cover with foil to keep warm while you make the tuna.
- Generously salt and pepper all sides of the cubes of tuna and then drizzle with the olive oil, rolling the pieces around to coat evenly.
- Heat a small cast iron pan over medium heat until very hot. Add the tuna and brown on each side (1-2 minutes per side). Transfer the tuna steaks to a plate and let them rest.
- Add 1 tablespoon of butter and the shallots to the pan, frying until the shallots start to caramelize.
- Add the green peppercorns and continue frying until they are fragrant.
- Turn down the heat. With your ventilation hood running on high, add the cognac to the pan, keeping your body and clothing as far away from the pan as possible as there is a possibility of the alcohol vapor igniting.
- Slowly turn up the heat and boil the mixture until half the liquid has evaporated.
- Add the cream and reduce, stirring constantly until the sauce is very thick.
- Plate the dish, by putting a layer of mashed potatoes down and then placing a piece of tuna on top. Finish by pouring the sauce over the tuna.
- 700 gram block of bluefin tuna
- 400 grams potatoes
- 2 tablespoons cultured unsalted butter
- 1/3 cup cream
- 1/4 cup milk
- 1/4 teaspoon salt
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon cultured unsalted butter
- 1 tablespoon minced shallots
- 2 tablespoons green peppercorns in brine, drained
- 1/4 cup cognac
- 1/2 cup heavy cream (45%+ butter fat)