Sansibar steak pan with pepper sauce
- Ingredients for 4 people:
- 1 TL green peppercorns
- 12 shallots
- 2 tablespoons + 100 g butter
- 1 EL flour
- 100 ml red wine
- 200 ml Beef broth (from the glass)
-
salt - Pepper
- a few squirts of lemon juice
- 3 Stalk (s) flat-leaf parsley, chives and dill
- 1 leek stick
- 1 clove of garlic
- 200 g Cherry tomatoes on the panicle
- 600 g Beef fillet (middle piece)
- 2 EL
Oil - Aluminum foil
60 minutes
very easy
- 1.
- For di e Pepper sauce Crush peppercorns in a mortar. Peel and dice 4 shallots. Heat 2 tbsp butter in a saucepan. Sauté shallot cubes in it. Briefly sauté the peppercorns. Dust with flour and sweat until golden brown. Pour in the wine and stock while stirring, bring to the boil and reduce for approx. 20 minutes. Season to taste with salt, pepper and lemon juice
- 2.
- For the herb butter, wash all the herbs, shake dry and finely chop. Knead with 100 g soft butter. Season to taste with salt and pepper.
- 3.
- Clean and wash the leek and cut into rings. Peel and finely dice 8 shallots. Peel the garlic and cut into thin slices. Wash the tomatoes and leave them on the panicles if necessary. Pat the fillet dry and cut into approx. 6 steaks (3–4 cm thick)
- 4.
- Heat the oil in a large pan. Fry the steaks on each side over a high heat for 1–2 minutes. Turn down on medium heat. Then fry for a pink roasted
- 5th
- steak (medium) for 2-3 minutes on each side. Season with salt and pepper. Remove. Wrap in foil and let rest for 5–8 minutes
- 6.
- Fry the shallots, leek, garlic and tomatoes in the frying fat for approx. 5 minutes while stirring. Wrap the steaks out of the foil, pour the meat juice into the pepper sauce. Put the pepper sauce under the leek vegetables. Place the steaks on top, herb butter on top of the steaks
- 7. Spread the
- and fry everything for another 2-3 minutes. Baguette tastes good with it
1 portion approx:
- 510 kcal
- 2140 kJ
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