Seared Ahi with Green Peppercorn Sauce
Demonstrated by: Bob Longhi and Carol Longhi O’Leary.
Longhi’s Restaurant on October 5, 2003.
Ingredients:
1/2 teaspoon cracked black peppercorns
1/2 lb block sashimi-grade ahi steak, 1-inch thick
1 tablespoon vegetable oil
6 tablespoons butter
1/2 teaspoon chopped garlic
1 cup sliced fresh shiitake mushrooms
2 tablespoons brandy
2 tablespoons white wine
1 tablespoon green peppercorns (in brine)
Directions:
Sprinkle pepper on both sides of ahi. Heat oil in a cast iron or heavy skillet over high heat. Add ahi and sear until rare to medium-rare; remove from pan. In a sauté pan, add 2 tablespoon of the butter and sauté garlic. Add mushrooms; sauté until liquid is released. Carefully add brandy and flame; add wine and boil, uncovered, until the liquid is reduced by half. Add peppercorns and the remaining 4 tablespoons butter. To serve, slice ahi in half and garnish with mushroom mixture. Makes 4 appetizer servings or 1 main course serving.
