Tuna Au Poivre

1. 1

   Preheat the oven to 500F.

2. 2

   Put the pepper on a flat plate.

3. 3

   Put the olive oil in a large skillet, preferably nonstick, over medium-high heat.

4. 4

   Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat.

5. 5

   (Use a bit more pepper if necessary.)

6. 6

   As theyre dredged, add the steaks to the pan (if you must use 2 pans, double the amount of oil); when they are all in, turn the heat to high.

7. 7

   Cook for about 2 minutes, then turn; add salt, then cook for another 1 minute.

8. 8

   Turn the heat to low, transfer the steaks to an ovenproof plate, and place in the oven.

9. 9

   Add half the butter to the pan (if you used 2 pans to brown the tuna, use just one to make the sauce), followed by the shallot.

10. 10

    Turn the heat to medium and cook, stirring, until the shallot softens, about 2 minutes.

11. 11

    Turn the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter.

12. 12

    Cook, stirring occasionally, until the butter melts and the sauce is thickened.

13. 13

    By this time the tuna steaks will be medium-rare (cut into one to make certain and roast a little longer if you like).

14. 14

    Put each of them on a plate and spoon a little of the sauce over it.

15. 15

    Serve immediately.

* Per serving · 4 servings · Values may vary.