Ingredients
- 700 g tuna fillets
- skin removed
- 7 fluid ounces creme fraiche
- 30 g butter
- 2 tablespoons port wine
- 2 tablespoons armagnac
- black peppercorns
- freshly crushed
- salt
- to taste
Instructions
- 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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