Steven Raichlen's - Bacon-Wrapped Albacore Tuna “Filet Mignons” with Peppercorn Cream Sauce
Yield: Serves 8 and can be scaled up.
For the Peppercorn Cream Sauce:
6 tablespoons unsalted butter2 large shallots, peeled and finely diced1 tablespoon freshly ground black pepper1/4 cup Cognac1 cup dry white wine1 cup heavy (whipping) cream1-1/2 tablespoons Dijon mustardCoarse salt (sea or kosher)1-1/2 tablespoons fresh tarragon, chopped, plus extra sprigs for garnish1/2 lemon
For the tuna:
2 trimmed sushi-quality albacore tuna loins, each about 1-1/2 poundsCoarse salt (sea or kosher)Freshly ground black pepperExtra virgin olive oil6 to 8 strips thin-cut artisanal bacon
Step 1: Make the Peppercorn Cream Sauce: In a heavy saucepan over medium heat, melt the butter. Stir in the shallots and sauté until soft. Add the black pepper and Cognac. If desired, carefully flambé the warm Cognac with a long match. Otherwise, continue with the sauce. Add the white wine and bring to a boil; reduce by half. Stir in the cream and mustard and let the sauce simmer until it coats the back of a spoon. Add salt to taste. Stir in the chopped fresh tarragon and squeeze in a few drops of fresh lime juice. Keep warm until ready to serve.
Step 2: Working on a rimmed baking sheet or baking dish, season the tuna loins well on all sides with salt and pepper. Drizzle with olive oil.
Step 3: For each loin, cut 4 lengths of butcher’s string, each about 12 inches long, and lay them parallel to each other (about 1-1/2 to 2 inches apart) on a clean work surface. Place a strip of bacon in the center, perpendicular to the strings. Lay a tuna loin on the bacon. Lay 2 more strips of bacon on top of the tuna (3 if it’s a large loin), bring the strings snugly over the loin, and tie so that the bacon is held firmly in place. Repeat with the other loin.
Step 4: Set up your grill for direct grilling and preheat to medium-high (400 degrees). Brush and oil the grill grate and cooktop.
Step 5: Arrange the tuna loins on the Arteflame cooktop or grill grate and grill until the bacon and tuna are seared, 2 to 3 minutes. Turn with tongs to sear the remaining sides. The interior of the tuna should retain its rosy color; do not overcook. Transfer the tuna loins to a cutting board. Reheat the Peppercorn Cream Sauce, if necessary. Remove the strings from the tuna, then slice the loins into 1-inch-thick medallions and arrange on a platter. Spoon the sauce around the bottom of the medallions, garnish with fresh tarragon sprigs, and serve.
Watch the video below to see Steven Raichlen make this dish on the Arteflame.
These are some of the products we use in this recipe:
The Arteflame will be the food and fun focal point of any backyard and is equally at home on a prepared surface or grass lawn.
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