Difficulty: Intermediate (Level 2)
From the expertise of Chef Hubert, this elegant dish features perfectly seared tuna tournedos. Cut the tuna into 150 g pieces to make 4 tournedos; season with salt and pepper (reserve offcuts for bundles and a starter). Wrap each tournedo with a strip of blanched leek. Sear in butter on both sides, then finish in the oven.
Cook lentils in salted boiling water until tender. In butter, sweat chopped shallots, add diced bacon and cooked lentils; simmer gently. Deglaze with veal jus and cream, blend, strain, and season to taste for a silky lentil cream.
For the bundles: Mix tuna trimmings with finely chopped oyster mushrooms, bind with egg, and wrap in blanched cabbage leaves. Secure with cloth and steam until cooked.
To plate: Arrange tournedos with two small stuffed bundles per serving, blanched carrot sticks, and lentil cream. Garnish with chervil.
Culinary Ideas from Chef Hubert
