Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 2
By Glynn PurnellIngredients
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
Method
To make the bordelaise sauce, melt a knob of butter in a large pan and fry the shallot, garlic and leek until soft. Add the thyme, bay leaf and red wine and simmer until the volume of the liquid has reduced by half. Add the beef stock and reduce by half again. Pass through a fine sieve into a clean pan.
Blowtorch the diced bone marrow and add to the sauce with the parsley. Keep warm.
Bring a pan of salted water to the boil and blanch the broccoli for 1–2 minutes.
Meanwhile heat a pan over a high heat and add the butter. Once the butter starts to foam, add the broccoli and sear on all sides. Squeeze over the lemon juice.
Rub the tuna steaks with lots of black pepper and a pinch of white pepper.
Heat a pan over a high heat and sear the tuna for 1–1½ minutes on each side, depending on the thickness of the steaks. When both sides are coloured, add a knob of butter and baste the fish. Remove from the pan and set aside to rest.
Pipe spoon the mashed potatoe onto two plates. Lay the tuna on top and place the broccoli alongside. Pour over the sauce and garnish with the watercress.