Tuna Steaks with Artichoke Hearts, Beef Marrow and Beer JusTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:111.9 kcal
Proteins:12.4 g
Fats:4.1 g
Carbohydrate:6.3 g
Fibers:2.4 g
Sugar:0.8 g
Cholesterol:24.4 mg
Sodium:405.1 mg
Calcium:28.2 mg
Energy:1130 kcal
Proteins:125.6 g
Fats:41.2 g
Carbohydrate:63.5 g
Fibers:24.3 g
Sugar:7.8 g
Cholesterol:246.8 mg
Sodium:4089.3 mg
Calcium:284.5 mg
SIMILAR RECIPES
Summer Garden Tuna
Bluefin Tuna Carpaccio with Three Mustards
Rare Tuna Tartar with Herbs and Citrus Sauce
Grilled Tuna with Roasted Pepper and Fennel Sauce
Eurasian-Style Bluefin Tuna Tartar with Poached Quail Egg
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
160
g
tuna steaks
6
artichokes
8
medallions of beef marrow
500
ml
pale beer, such as lager
500
ml
reconstituted veal stock
1
clove of garlic, minced
100
ml
olive oil
25
g
butter
2
shallots, chopped
flat leaf parsley
fresh cilantro
salt, fleur de sel, cracked pepper
METHOD
- Turn the artichokes and remove the chokes. Cut into thin strips. Sweat in olive oil and garlic, then season. Deglaze the pan with a little beer. Sprinkle with fresh cilantro and set aside.
- Sweat the shallots in butter. Add the beer and veal stock and reduce by three-quarters; whisk in the butter. Correct the seasoning with salt and pepper.
- Wrap the marrow medallions in cheesecloth and cook in simmering salted water for 5 minutes.
- Coat the tuna steaks with olive oil and season with fleur de sel. Place them into a skillet over high heat. Brown well on all sides, but keep the centers rare. Transfer to a rack.
- Arrange the artichoke strips in a pyramid at the top of the plate. Thickly slice the tuna steaks. Arrange in front of the artichokes and spoon the sauce around. Place the marrow medallions on the tuna, sprinkle with fleur de sel, cracked pepper and flat leaf parsley.
SOMMELIER
Serve with a well-chilled lagerCHEF'S NOTES
A recipe from Yvan Zaplatilek, Restaurant Yvan, Paris
