Tarragon Pepper Cream:
2 tablespoons butter
1 shallot, minced
1 teaspoon Kosher salt
1 tablespoon black pepper, freshly cracked
3/4 cup dry white wine
1 cup heavy cream
1 tablespoon Dijon mustard
2 tablespoons chopped fresh tarragon (plus extra for garnish),
1 teaspoon or more of lemon juice
2 pounds albacore tuna loin, trimmed
Salt and pepper
4 lemon wedges
In a saucepan, melt butter over medium heat.
Stir in shallot, salt, and pepper, and sauté until lightly browned.
Add wine and simmer until reduced by half, then stir in cream and mustard and simmer until sauce is reduced to approximately 1 cup.
Stir in fresh chopped tarragon, lemon juice, and salt to taste. Set aside.
Brush tuna loins with olive oil and season all sides with salt and pepper.
Heat grill to high heat. Arrange tuna loins directly on grill grate, and cook about 3 minutes per side, or to the desired doneness. Internal temperature should be 145°F.
Transfer loins to cutting board and slice to 1” thick medallions. Spoon sauce over top and garnish with fresh tarragon and lemon wedges.