Steak pan Zanzibar with pepper sauce

Avis Adkins
4 3
60 mins
60 mins


Servings: 4
  • 1 TEASPOON green peppercorns
  • 12 Shallots
  • 2 TABLESPOONS + 100 g butter
  • 1 TABLESPOON Flour
  • 100 ml Red wine
  • 200 ml Beef broth
  • 7-10 Tbsp salt, pepper
  • 7-10 Tbsp a few squirts of lemon juice
  • 3 Stem(s) flat-leaf parsley, chives and dill
  • 1 Stalk leek (leek)
  • 1 Garlic clove
  • 200 g Cherry tomatoes on the panicle
  • 600 g Fillet of beef (middle piece)
  • 7-10 Tbsp Aluminium foil


  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.