Peppercorn-Crusted Tuna Fillets

"While in Paris, I started raiding my friend's french cooking magazines -- he had cooked these before and said they were amazing."
 
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Ready In:
20mins
Ingredients:
7
Serves:
4
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ingredients

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directions

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

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RECIPE SUBMITTED BY

I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something. I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand. I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
 
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