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Peppercorn-Crusted Tuna Fillets

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“While in Paris, I started raiding my friend's french cooking magazines -- he had cooked these before and said they were amazing.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cover both sides of the tuna fillet well with crushed pepper. Salt lightly.
  2. Melt butter on high heat and cook fillets 3-4 min on each side.
  3. Add port and armagnac and flambe.
  4. When the flame dies down, add creme fraiche and leave on high heat until boiling.
  5. Let boil until the sauce thickens.
  6. Salt and pepper if necessary.

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