Peppercorn-Crusted Tuna Fillets

1. 1

   Cover both sides of the tuna fillet well with crushed pepper.

2. 2

   Salt lightly.

3. 3

   Melt butter on high heat and cook fillets 3-4 min on each side.

4. 4

   Add port and armagnac and flambe.

5. 5

   When the flame dies down, add creme fraiche and leave on high heat until boiling.

6. 6

   Let boil until the sauce thickens.

7. 7

   Salt and pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.