Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  20 min
• Ready Time:
  40 min

Ingredients

• 1 cup extra virgin olive oil
• Four 4-ounce white tuna (escolar) steaks
• Fine sea salt and freshly ground white pepper

The Red Wine Béarnaise

• 1/2 cup dry red wine
• 1/2 cup red wine vinegar
• 1 tablespoon black peppercorns
• 1 teaspoon minced shallot
• 4 tablespoons unsalted butter
• Fine sea salt and freshly ground white pepper

The Garnish

• Fennel Fronds
• 1 teaspoon coarsely ground black pepper

Directions

For the red wine béarnaise, combine the wine, vinegar, peppercorns, shallot, tarragon, and thyme in a saucepan, bring to a boil, and reduce the liquid to 2 tablespoons.

Add the brown butter sauce to the reduced wine. Then gradually whisk in the butter. Strain through a fine-mesh sieve into a small saucepan and season with salt and white pepper. Set aside.

For the tuna, heat the oil to 160 degrees F in a large sauté pan over very low heat.

Season the tuna on both sides with salt and white pepper, place it in the pan, and cook for 5 to 6 minutes, turning once, until medium-rare to medium.
Test for doneness by inserting a metal skewer into the center of the fish; when left in for 5 seconds, it should feel just warm when touched to your lip. Transfer the fish to a paper-towel-lined plate and allow it to rest for a few minutes before slicing.

While the tuna is cooking. Gently warm the red wine béarnaise.

To serve, slice the tuna into 1/4-inch-thick slices and arrange down the center of each plate. Sprinkle a little of the garnish over the center of the slices of tuna.

Spoon the warm red wine béarnaise around the plates, and serve immediately.

Enjoy Everyone!

Step by step in photos here >>