Chef Patrick Oí Connell prepares
Filet Mignon of Rare Tuna capped with
Seared Duck Foie Gras on Charred Onions
and a Burgundy Butter Sauce

Servings: 4 Tuna lends itself very well to some of the same methods of cooking as beef. Blindfolded, this preparation could confuse a cowboy into thinking he was biting into a succulent steak. A center cut portion of tuna is trimmed to resemble a filet mignon of beef, grilled rare, topped with a slab of seared, fattened duck liver (foie gras) and sauced with an explosively full-flavored red wine sauce. Itís served resting on charred onions and ribbons of zucchini and carrot. Naturally, the same concept works beautifully with a filet of beef. If foie gras is unavailable, just omit it. The dish will still be sensational without it. Make tuna cakes or tartare from the tuna trimmings.   Ingredients: 4, six ounce center cut tuna steaks trimmed into the shape of filet mignons 4 ounces of Duck Foie Gras 1 very large white onion, peeled and sliced 1/2" thick 2 large carrots, peeled and sliced very thin lengthwise into ribbons 2 medium sized zucchini, unpeeled and sliced very think lengthwise into ribbons 2 tablespoons brown butter Salt, pepper to taste 4 tablespoons olive oil   Methods: Heat a heavy, cast iron skillet over high heat until very hot. Peel and slice the onion into _ inch slices. Moisten the onion slices with olive oil and lay in the hot skillet one layer deep. Cook until lightly charred, turn over with tongs and char the other side. Repeat until all of the onions are cooked. Remove from pan and keep warm. Meanwhile, bring about 2 quarts of lightly salted water into a rapid boil and drop in the carrot ribbons. Cook about 2-3 minutes until carrots are tender but still "al dente". Lift the carrots out of the water with a slotted spoon or chinese dipper and place in a bowl. Using the same pot of boiling water, repeat this process with the zucchini. Note: The zucchini will cook much faster than the carrots. Add cooked zucchini to bowl with carrots. Season vegetables with the brown butter, salt and pepper. Using a very sharp knife dipped in warm water, slice the liver into _ inch thick slices. Sprinkle with salt and pepper and keep chilled. Moisten the tuna filets with olive oil and season with salt and pepper. Place the tuna steaks on a charcoal grill or into the same hot skillet used to char the onions. Sear the tuna about 2 minutes on each side. Remove and keep warm. In a smoking hot 7 inch sauté pan, sear the liver slices on both sides for about 30 seconds or just until a crisp outer crust forms. Remove and keep warm.   To Plate: Quickly lay about 3 or 4 charred onion rings in the center of each of 4 warm serving plates. Arrange 2 slices of cooked carrot and 2 slices of cooked zucchini over the onion in a circular nest-like pattern. Place the hot tuna steak on top. Top with a piece of cooked duck liver and a few remaining charred onions. Sauce the plate with 3 pools of the Burgundy Butter Sauce. Burgundy Butter Sauce Ingredients: 1 1/8 cup red wine 1 shallot, cut in half 1 cup balsamic vinegar 1/8 pound sweet butter, cut into 4 pieces 1/2 pound salted butter, cut into 8 pieces   Methods: Combine balsamic vinegar, red wine and shallot in a heavy bottomed saucepan and reduce to a syrupy consistency. Using a wooden spoon, slowly incorporate cold butter into vinegar reduction, one piece at a time. (As one pat of butter is incorporated, add another until all the butter is used up). Remove shallot and adjust seasoning. Keep in a warm place until ready to serve.