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.
Welcome to Luxe Recipes - An elegant variety of Hamachi, Tuna, and Salmon recipes all exquisitely crafted so you can create masterpieces at home.