Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras

Today I have a Secret Restaurant Recipe from The Inn at Little Washington. This 5 star, 5 diamond property is known for its amazing restaurant. Chef Patrick O’Connell’s inspired American cuisine, draws admirers from around the world and has been described by critics as “so good it makes you cry”.

One of the legendary dishes served here is a center-cut portion of tuna that’s trimmed to resemble a filet mignon, grilled rare, and topped with a slab of seared foie gras, and sauced with an explosively full-flavored red wine sauce. If foie gras in unavailable, just omit it. The dish will still be sensational without it.


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Inn at Little Washington’s “Filet Mignon” of Rare Tuna Capped with Seared Foie Gras
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  • 1 large white onion
  • ¼ c. olive oil, divided
  • 2 large carrots
  • 2 medium zucchini
  • 2 tbsp. Brown Butter
  • Salt to taste
  • Freshly ground pepper to taste
  • 4 oz. foie gras
  • 4 center-cut tuna steaks
  • Burgundy Butter Sauce


  1. Heat a 10-inch cast-iron skillet over high heat until very hot. Moisten the onion slices with oil (reserve some olive oil for searing the tuna) and lay in the hot skillet one layer deep. Cook until lightly charred, turn over with tongs, and char the other side. Remove from the pan and keep warm. Repeat until all the onions are cooked.

  2. Meanwhile, bring about 2 quarts of lightly salted water to a rapid boil and drop in the carrot ribbons. Cook for 2 to 3 minutes, or until the carrots are tender but still al dente. Lift the carrots out of the water with a slotted spoon and place in a bowl. Using the same pot of boiling water, repeat this process with the zucchini ribbons. (Note: The zucchini will cook much faster than the carrots.) Add the cooked zucchini to the carrots. Add the brown butter and season with salt and pepper.

  3. Using a very sharp knife dipped in warm water cut the foie gras into 1/2-inch thick slices. Sprinkle with salt and pepper and keep chilled.

  4. Moisten the tuna steaks with oil and season with salt and pepper. Place into the same hot skillet used to char the onions. Sear for about 2 minutes on each side. Remove and keep warm.

  5. 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 serve: Quickly lay three or four charred onions in the center of each of four warm serving plates. Arrange two carrot ribbons and two zucchini ribbons over the onions in a nest-like pattern. Place a tuna steak on top, then finish with a slice of foie gras and a few charred onions.

Sauce each plate with three pools of Burgundy Butter Sauce.

Serves 4


Until Next Time… Be Well!

Kind Regards,