Tuna Steak Au Poivre Food

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TUNA AU POIVRE WITH RED WINE SAUCE



Tuna au Poivre With Red Wine Sauce image

Provided by David Tanis

Categories     dinner, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds fresh tuna, cut into 6 steaks about 1-inch thick
Salt
2 garlic cloves, smashed to a paste
1/2 teaspoon coriander seeds, lightly toasted and ground
1/2 teaspoon fennel seeds, lightly toasted and ground
2 teaspoons coarsely crushed black peppercorns
2 tablespoons olive oil
1 tablespoon butter
2 shallots, finely diced
1/2 cup red wine
2 1/2 cups chicken broth

Steps:

  • Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking).
  • Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm.
  • Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 8 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 2 grams, Sodium 607 milligrams, Sugar 3 grams, TransFat 0 grams

TUNA STEAK AU POIVRE



Tuna Steak au Poivre image

Provided by Ian Knauer

Categories     Ginger     Soy     Low Carb     Quick & Easy     Low Cal     Bastille Day     Dinner     Tuna     Healthy     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

3 tablespoons soy sauce
2 tablespoons water
1 tablespoon fresh lime juice
1/2 teaspoon grated peeled ginger
1/2 teaspoon sugar
1 scallion green, thinly sliced
2 1/2 teaspoons black peppercorns
1/2 teaspoon white peppercorns
1 teaspoon coriander seeds
2 pounds tuna steaks (1 inch thick)
2 tablespoons vegetable oil

Steps:

  • Stir together soy sauce, water, lime juice, ginger, sugar, and scallion.
  • Coarsely crush peppercorns and coriander with a mortar and pestle or heavy skillet. Sprinkle tuna with 3/4 tsp salt, then press spice mixture evenly all over fish.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sear tuna, turning once, about 6 minutes for medium-rare.
  • Serve with dipping sauce.

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD



Tuna Steak au Poivre with White Beans and Bitter Greens Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

4 (6-ounce, 1 1/2-inch thick) tuna steaks
Coarse salt
Extra-virgin olive oil, for drizzling
Coarse black pepper
Lemon wedges, for passing
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
2 cloves garlic, finely chopped
2 cans cannellini beans, rinsed and drained
1 small onion, chopped
1 roasted red pepper, homemade, recipe follows or store bought, diced
2 sprigs fresh rosemary, leaves stripped and finely chopped
1 handful chopped flat-leaf parsley, chopped
Coarse salt and pepper
1 head escarole, cleaned and shredded
1 medium head radicchio, shredded
1 lemon, juiced
Extra-virgin olive oil, to coat
Coarse salt

Steps:

  • If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
  • Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
  • In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
  • Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
  • To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
  • To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

STEAK AU POIVRE POTATOES



Steak Au Poivre Potatoes image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 15

1 3/4 pounds Yukon Gold potatoes (about 4 medium)
2 tablespoons unsalted butter
1 red onion, sliced
1 white onion, sliced
2 shallots, thinly sliced
1 tablespoon fresh thyme
Kosher salt and freshly ground pepper
2 teaspoons packed light brown sugar
3 to 4 tablespoons brandy
1 teaspoon Worcestershire sauce
2 teaspoons sherry vinegar
4 teaspoons mixed peppercorns, crushed
2 filet mignon steaks (1 1/2 inches thick; about 8 ounces each), each cut into 4 strips
Vegetable oil, for frying
1/4 cup sour cream

Steps:

  • The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.)
  • Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
  • Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
  • Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.)
  • Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns.

STEAK AU POIVRE (PEPPERED STEAKS WITH COGNAC CREAM SAUCE)



Steak Au Poivre (Peppered Steaks With Cognac Cream Sauce) image

This dish is a classic of French cuisine. Simple and sophisticated. Sauteed steak covered with crushed peppercorns and served with a rich brandy cream sauce. Green beans & baked potatoes or garlic & rosemary potatoes make nice sides and a salad rounds out the meal.

Provided by littleturtle

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup heavy cream
1 teaspoon beef bouillon
1/2 tablespoon lemon juice
1 tablespoon marsala wine or 1 tablespoon madeira wine
1/4 teaspoon salt (or to taste)
1/4 cup cognac
1 tablespoon olive oil
2 tablespoons butter
4 (8 ounce) sirloin steaks, each 1-inch thick (room temperature)
2 tablespoons peppercorns, crushed (To crush, place the peppercorns in a plastic bag and flatten them with flat side of meat mallet)
garlic salt, to taste
1/2 loaf French bread, cut into 1-inch thick rounds & toasted on both sides

Steps:

  • In a saucepan, heat the cream until it reduces by half (20-30 minutes).
  • In a saute pan, heat the oil and butter.
  • Spread crushed peppercorns on a work surface.
  • Pat the steaks dry and coat both sides with an even layer of peppercorns, pressing in with heel of hand to make adhere; season to taste with garlic salt.
  • Lay the steaks in the pan.
  • Sear steaks over high heat to desired doneness (the steaks are medium-rare when they feel slightly resistant to touch and you can see a faint pearling of red juice on the surface).
  • Add bouillon, lemon juice, wine, and salt to the sauce, and stir.
  • When the steaks have cooked, remove them from the pan; pour in the brandy.
  • Ignite the brandy and, once the flames die down, stir to deglaze the pan; then add the brandy to the cream sauce.
  • Place each steak on a toasted slice of bread and top with sauce.

SEARED AHI TUNA STEAKS



Seared Ahi Tuna Steaks image

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Provided by Bethany Joyful

Categories     Seafood     Fish     Tuna

Time 17m

Yield 2

Number Of Ingredients 6

2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Steps:

  • Season the tuna steaks with salt and cayenne pepper.
  • Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg

TUNA AU POIVRE (TUNA WITH GROUND BLACK PEPPER)



Tuna Au Poivre (Tuna With Ground Black Pepper) image

Make and share this Tuna Au Poivre (Tuna With Ground Black Pepper) recipe from Food.com.

Provided by Whats Cooking

Categories     Tuna

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons fresh coarse ground black pepper
1 tablespoon extra virgin olive oil
2 (8 -10 ounce) tuna steaks (at least 1-inch thick)
salt
2 tablespoons unsalted butter or 2 tablespoons additional oil
1/4 cup minced shallot
3/4 cup dry red wine

Steps:

  • 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.).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 297.4, Fat 14.8, SaturatedFat 5.6, Cholesterol 58.4, Sodium 48.7, Carbohydrate 5, Fiber 0.9, Sugar 0.3, Protein 27.2

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