Peppercorn-Crusted Tuna Fillets

• 700 g tuna fillets, skin removed
• 7 fluid ounces creme fraiche
• 30 g butter
• 2 tablespoons port wine
• 2 tablespoons armagnac
• black peppercorns, freshly crushed
• salt, to taste

1. Cover both sides of the tuna fillet well with crushed pepper.
2. Salt lightly.
3. Melt butter on high heat and cook fillets 3-4 min on each side.
4. Add port and armagnac and flambe.
5. When the flame dies down, add creme fraiche and leave on high heat until boiling.
6. Let boil until the sauce thickens.
7. Salt and pepper if necessary.

tuna, creme fraiche, butter, port wine, armagnac, black peppercorns, salt

Taken from www.food.com/recipe/peppercorn-crusted-tuna-fillets-312491 (may not work)