Name: Filet Mignon of Rare Tuna with Foie Gras
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons hot Brown Butter; 4 center-cut tuna steaks, 6 ounces each, trimmed to the shape of a filet mignon; ¼ cup olive oil; 2 medium zucchini, sliced lengthwise into paper-thin, wide ribbons; 1 very large white onion, cut into ¼-inch-thick slices; 4 ounces raw fattened duck liver (foie gras), cut in 4 slices; 1 recipe Burgundy Butter Sauce; 2 large carrots, sliced lengthwise into paper-thin, wide ribbons; sea salt and freshly ground pepper; ¼ cup extra virgin olive oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Here a center-cut portion of tuna is trimmed to resemble a filet mignon of beef grilled rare, topped with a slab of seared, fattened duck liver (foie gras) and sauced with an explosively full-flavored red wine sauce. It’s served resting on charred onions and ribbons of zucchini and carrot. Naturally, the same concept works beautifully with a filet of beef. Make tuna cakes or tartare from any tuna trimmings.