Tuna Au Poivre (Tuna With Ground Black Pepper)

1. 1

   Preheat the oven to 500 degrees. Put the pepper on a flat plate. Place a large skillet, preferably non-stick, over medium-high heat; add the olive oil. Dredge both sides of each piece of tuna lightly in the pepper; it will adhere nicely, forming a thin coat. (Use a bit more pepper if necessary.).

2. 2

   As they're dredged, add the steaks to the pan. Turn the heat to high. Cook about 2 minutes, then turn. Add salt and cook 1 more minute. Turn heat to low and remove tuna to an ovenproof plate. Place in oven.

3. 3

   Add half the butter to the pan, followed by the shallots. Lower the heat to medium and cook, stirring, until the shallots soften, about 2 minutes. Raise the heat to medium-high and add the wine; let it bubble away for a minute or so and add the remaining butter. Cook, stirring occasionally, until the butter melts and the sauce is thickened.

4. 4

   By this time the tuna will be medium-rare (cut into one to make certain). Cut the steaks in half, put each serving on a plate, and spoon a little sauce over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.