John Myers
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Pepper Steak with Chestnut and Apricot Sauce
The perfect pepper steak with chestnut and apricot sauce recipe with a picture and simple step-by-step instructions.
For the marinade
- 100 ml Edible oil tasteless
- 2 piece Garlic cloves pressed
- 1 tbsp Peppercorns pounded colorfully
- 1 tsp Green peppercorns
- 50 ml Tomato juice
- 1 tsp Paprika powder
- 2 piece Rosemary sprigs
aside from that
- 2 piece Beef steak from the hip approx. 200 gr.
- 4 disc Bacon
- 2 tbsp Cooking oil
For the sauce
- 1 tbsp Butter
- 1 piece Onion small
- 100 g Mushrooms fresh
- 100 ml White wine
- 6 piece Dried apricot
- 10 piece Sweet chestnuts (chestnuts) fresh
- 50 ml Cream
- Salt and pepper
Preparatory work
- For the marinade: stir all ingredients together except for rosemary sprigs. The marinade must have a creamy, homogeneous consistency. Now put the meat in the seasoning marinade so that it is well covered on all sides. Cover with sprigs of rosemary.
- Close the jar with a lid or a piece of aluminum foil and let the steaks sit in the refrigerator for a few hours (preferably overnight).
- Score the chestnuts crosswise on the round side and bake in the preheated oven at 180 degrees for 20 minutes, then let cool down, peel and cut in half.
- Dice the onion, chop the mushrooms. Quarter the apricots.
Preparation of steaks
- Carefully dab the steaks with a piece of kitchen paper. Place 2 slices of ham on top of each other so that they overlap so that the steak is completely wrapped around. Secure with roulade skewers or a butcher’s thread.
- Heat a pan strongly, pour in the cooking oil and sear the steaks on both sides for one minute each. Place the meat on a baking sheet lined with aluminum foil and cook in the preheated oven at 80 degrees for about 10 minutes (for medium).
Preparation of the sauce
- Melt the butter in a pan. Fry the onion and mushrooms well, deglaze with white wine. Add the apricots and chestnuts. Let everything simmer (about 4 minutes). Add the cream, bring to the boil, season with salt and pepper.
Serving
- Spread the sauce and vegetables on plates, place the steaks on top. I also serve various salads and spicy savoy cabbage puree.
info
- 1-2 hours before the preparation of the steak, the meat must be taken out of the refrigerator, which is at room temperature.
- You can find the recipe for the spicy savoy cabbage puree under my recipes. Spicy Brussels sprouts puree
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