Steak pan Zanzibar with pepper sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the pepper sauce, crush the peppercorns in a mortar. Peel and chop 4 shallots. Heat 2 tablespoons of butter in a saucepan. Sauté the diced shallots in it. Briefly fry the peppercorns. Dust with flour and sauté until golden brown.

2. 2

   Add wine and stock while stirring, bring to the boil and boil down for about 20 minutes. Season to taste with salt, pepper and lemon juice.

3. 3

   For the herb butter, wash all herbs, shake dry and chop finely. Knead with 100 g soft butter. Season to taste with salt and pepper.

4. 4

   Clean, wash and cut the leek into rings. Peel 8 shallots and chop finely. Peel garlic and cut into thin slices. Wash the tomatoes and leave on the panicles if necessary. Dab the fillet dry and cut into about 6 steaks (3-4 cm thick).

5. 5

   Heat the oil in a large frying pan. Fry the steaks on each side over a high heat for 1-2 minutes. Switch down to medium heat. Then continue frying for 2-3 minutes on each side for one pink steak (medium).

6. 6

   Season with salt and pepper. Take it out. Wrap in foil and let it rest for 5-8 minutes.

7. 7

   Sauté the shallots, leek, garlic and tomatoes in the cooking fat for approx. 5 minutes, stirring continuously. Wrap the steaks out of the foil and pour the resulting meat juice into the pepper sauce. Add the pepper sauce to the leek vegetables.

8. 8

   Place the steaks on top, spread herb butter on the steaks and fry everything else for another 2-3 minutes. Baguette tastes good with it.