This impressive presentation of yellowfin tuna wrapped in a thin sheet of beef tenderloin is from Chef Brian Katz at New Orleans’ Red Fish Grill. The trick is to sear the beef quickly in a hot pan, so that the tuna inside stays raw, almost like a piece of sushi.
In a large skillet, heat the butter until foaming subsides. Add the mushrooms and garlic and cook for 1 minute. Add the fava beans, season with salt and pepper and cook until heated through.
Slice the tenderloin-wrapped tuna into 1-inch-thick discs. For each serving, place 2 oz. of the butternut squash purée in a line on a plate, top with the sautéed fava bean and mushroom mixture, and arrange one third of the beef-wrapped tuna slices over the mushroom mixture.
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