Tuna steak or pork loin can become a dinner for two neither of you will ever forget... as long as you get the sauce right!
Sauces have long been the central theme in European cooking, especially French. As you may know, in French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).
Yes, from a basic roux, you can get pretty creative; for one you can start by adding grated cheese and or lemon juice, chicken or beef stock and fresh or dried herbs.
For this dish, I used lemon juice, beef stock and fresh dill. To begin, sear your choice of tuna steak or butterflied pork loin in olive oil. Season with a dash of sea salt and garlic powder. Add 1/3 beef stock and 1/4 cup of heavy cream. As it reduces, cut fresh dill to toss in, the more the merrier.
As the steak or loin simmer in the creamy sauce, prepare your sides. Then sit to eat... his and hers!
~ Tutti a Tavola!