☆Paved of tuna to the red wine☆

★ material of four ★

・tuna (part of lean)… 100g×4 piece　・Leek … 3　・fresh cream … 200cc　・red wine … 300c
・butter … 50g+100g　・Concentrated gravy … 20cc　・shallot … 2 pieces　・salt and pepper … Proper quantity

◆ point of cooking ◆

Please substitute the mince of the onion by 15g if there is no shallot.
You may not use it if there is no Concentrated gravy.

+++++ cooking method +++++

1. The shallot is cut in the mince and the leek is cut in Julien.

2. The leek of the butter 50g and {1} is added to the pan and it sautes it by the medium flame.
It sautes it until the leek melts noting that the color doesn't adhere.

3. It condenses until adding the shallot of the red wine and {1} to the pan and becoming a half amount, and it strains it.

4. Fresh cream is added to the leek of {2} and it condenses it. 　The taste is adjusted with the salt and the pepper.

5. It broil so that the combustion color may adhere to tuna's both sides.
(Broil at the medium level might be good. )

6. Concentrated gravy is added to the red wine of {3} and it mixes it.
It mixes adding butter, it matches, and become turbid is done.
(Please add cold butter. )

7. The leek of {4} is dished up to the plate, and the tuna of {5} is put on the leek.
The red wine sauce of {6} is put on tuna's surroundings.