Peppered tuna steak with bordelaise sauce and seared broccoli

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Glynn Purnell

Ingredients

For the bordelaise sauce

  • knob of butter
  • 1 large shallot, finely diced
  • 2 garlic cloves, crushed
  • ½ leek
  • 1 thyme sprig
  • 1 bay leaf
  • 300ml/10fl oz red wine
  • 300ml/10fl oz beef stock
  • 150g/5½oz bone marrow, diced
  • 1 tbsp finely chopped fresh parsley

For the broccoli

  • large bunch Tenderstem broccoli
  • 30g/1oz butter
  • 1 lemon, juice only
  • salt

For the tuna

  • 2 tuna steaks
  • pinch white pepper
  • coarsely ground black pepper
  • 1 tbsp olive oil
  • knob of butter

To serve

  • mashed potato
  • handful watercress