Pepper Steak with Chestnut and Apricot Sauce

5 from 4 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 333 kcal


For the marinade

  • 100 ml Flavorless oil
  • 2 Garlic cloves pressed
  • 1 tbsp Peppercorns pounded colorfully
  • 1 tsp Green peppercorns
  • 50 ml Tomato juice
  • 1 tsp Paprika powder
  • 2 Rosemary sprigs

aside from that

  • 2 Beef steak from the hip approx. 200 g
  • 4 slice Bacon
  • 2 tbsp Cooking oil

For the sauce

  • 1 tbsp Butter
  • 1 Onion small
  • 100 g Mushrooms fresh
  • 100 ml White wine
  • 6 Dried apricot
  • 10 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.


  • Spread the sauce and vegetables on plates, place the steaks on top. I also serve various salads and spicy savoy cabbage puree.


  • 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


Serving: 100gCalories: 333kcalCarbohydrates: 1.2gProtein: 4.8gFat: 33.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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