Steak with pepper sauce
easy
50 mins
50 mins
Ingredients
- 600 g Potatoes
- 2 (approx. 500 g) Courgette
- 1/2 Pot of fresh marjoram (alternatively 1 tsp dried marjoram)
- 5-6 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 20-30 g Butter
- 4 Rump steaks (750-800 g)
- 1/2 glass (200 ml) Beef stock
- 4 TABLESPOONS Brandy
- 1 TABLESPOON pickled green peppercorns
- 1-2 TABLESPOONS dark sauce thickener
- 7-10 Tbsp Pepper panicle
Directions
- 1
Wash and peel the potatoes and cut them into slices. Clean and wash the zucchini and cut them in half lengthwise. Cut the halves diagonally into pieces. Wash marjoram, dab dry and cut into fine strips, except for something to garnish. Heat 3 tablespoons of oil in a large frying pan and fry the potato wedges for 10-12 minutes, turning them until golden brown.
- 2
Season with salt and pepper and place in a bowl. Put the zucchini in the hot frying fat and add some butter. Fry the zucchini lightly while turning, also season with salt and pepper. Fold in potatoes and marjoram and keep warm. Heat 2-3 tablespoons of oil in a second pan. Fry the steaks for about 2 minutes on each side, season with salt and pepper and place on a plate. Cover and let rest for about 5 minutes. Deglaze the meat with stock and brandy. Add green pepper, bring to the boil and simmer for 1-2 minutes. Add sauce thickener while stirring and bring to the boil again briefly.
- 3
Cover and let rest for about 5 minutes. Deglaze the meat with stock and brandy. Add green pepper, bring to the boil and simmer for 1-2 minutes. Add sauce thickener while stirring and bring to the boil again briefly. Season sauce with salt and pepper. Arrange steaks with pepper sauce and potato and courgette vegetables on plates. Garnish with marjoram and a fresh pepper pancake to taste
Nutrition Facts
490 kcal
22 g
22 g
45 g
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