The pheasant did it
Renowned New York chef Daniel Boulud turned to professional cooking after a sublime encounter with a roast pheasant.
|600 g||Tuna, loin in one piece|
|200 g||Streaky bacon, very thinly sliced|
|1 to taste||Freshly ground black pepper|
- Ahead of time, lay a piece of plastic wrap on the bench and arrange slightly overlapping vertical slices of the bacon.
- Season the tuna with pepper and place across the bacon slices. One by one, wrap the bacon rashers around the tuna, keeping the rows even.
- Secure the bacon by tying with kitchen string every 3cm. Cover in plastic wrap and refrigerate until ready to cook.
- Preheat the oven to 175C. Warm the butter in a large ovenproof frying pan. When hot, add the bacon-wrapped tuna and sear for 2 minutes on all sides.
- Transfer to the oven and bake for 5 minutes. The tuna will now be rare on the outside and warmed inside.
- If you wish, bake for another 1-2 minutes for medium-rare. Lift the tuna onto a warm serving plate until ready to serve. Use the frying pan to cook the mushrooms.
- Pour off any excess fat from the pan in which the fish was cooked, leaving enough to cover the bottom.
- Put over a medium heat and add the mushrooms. Cover the pan and cook for 3 minutes until the mushrooms are tender.
- Add the spring onion, season with salt and pepper and cook for another minute or two.
- Pour in the vinegar and white wine and allow to evaporate almost completely. Add the chicken stock and reduce by half.
- Remove from the heat and swirl in the butter a little at a time. Sprinkle with the chives.
Use a thin sharp knife, or an electric knife, to cut the bacon-wrapped tuna into 12 slices. Place 2 slices on each of 6 warmed plates and spoon the mushrooms and sauce alongside. Serves 6.