Tuna Steak Au Poivre Recipe

Prepare tuna

Pat tuna steaks very dry with paper towels. Season both sides with kosher salt. Spread cracked black peppercorns on a sheet of parchment and press each side of the tuna firmly into the pepper to form an even crust, pressing so pepper adheres.

Sear tuna

Heat a large heavy skillet (preferably cast-iron) over high heat until just smoking. Add neutral oil and swirl to coat. Add 1 tablespoon butter. Place tuna steaks in skillet and sear 45–60 seconds per side for rare (adjust 60–90 seconds per side for medium-rare), using tongs to hold edges for a few seconds if needed to sear sides. Remove tuna to a warm plate and tent loosely with foil to rest while making the sauce. Reserve pan drippings.

Make sauce

Reduce heat to medium. Add the minced shallot to the pan with the reserved drippings and cook 30–45 seconds until softened but not browned. Carefully add brandy or cognac to deglaze the pan (if flame-ups occur, step back) and scrape up browned bits; let reduce by half, about 30–45 seconds. Add beef or veal stock and simmer 1–2 minutes to reduce slightly. Stir in heavy cream and Dijon mustard and simmer gently until sauce coats the back of a spoon, about 1–2 minutes. Whisk in cold cubed butter one piece at a time to emulsify and thicken the sauce. Finish with lemon juice and adjust seasoning with salt to taste.

Serve with tuna

Spoon sauce over sliced tuna steaks or serve alongside. If tuna was rested, slice across the grain into 3/4-inch slices and arrange on plates, then drizzle sauce over or beside each portion.

Cook cauliflower

Place cauliflower florets in a medium pot and cover with cold water by about 1 inch; add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until very tender, about 10–12 minutes. Drain well and let sit in the colander for 1–2 minutes to remove excess water.

Mash

Return drained cauliflower to the pot or a food processor. Add 2 tablespoons butter, cream cheese, minced garlic, and milk. Mash with a potato masher or process briefly until smooth but still slightly textured. Season with 1 teaspoon salt and freshly ground black pepper. Stir in chopped chives. Keep warm until plating.

Cook broccolini

Bring a medium pot of salted water to a boil. Blanch broccolini stems 1–2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain. Heat 1 tablespoon olive oil in a skillet over medium-high heat, add broccolini, season with 1/2 teaspoon salt, and sauté 1–2 minutes to reheat and add slight char. Finish with a squeeze of fresh lemon juice.

Divide cauliflower mash among four plates, shaping into a loose mound. Arrange broccolini alongside. Slice tuna steaks and place over or beside the mash. Spoon au poivre sauce over the tuna and a little around the plate. Dot with remaining 1 tablespoon butter if desired for gloss and garnish with microgreens or chopped parsley. Serve immediately.