Name: Steak with Five Peppers and Sultanas (Bistecca ai Cinque Tipi di Pepe e Uva Sultanina)
Yield: Serves 4
Cuisine: Italy
Ingredients: 2 pinches coarsely ground Schezuan pepper; 4 tablespoons sultanas, soaked in 1 wine glass Marsala; 4 fillet steaks, weighing 175 g/6 oz each; 1 knob of butter; salt; 1 tablespoon olive oil; 2 small fresh red chilli peppers, seeded and finely sliced; 10 fresh green peppercorns, crushed; 2 pinches coarsely ground white pepper; 1 cup strong meat stock; 2 pinches coarsely ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 fillet steaks, weighing 175 g/6 oz each
10

Method

Mix all the peppers together, divide into four and press into one side of the steaks.

Heat the oil and butter in a frying pan and when hot add the steaks. Cook, turning the steaks only when they are well sealed. Season with salt. Remove the steaks from the pan when they are cooked to your taste and keep warm.

Deglaze the frying pan with the Marsala drained from the sultanas and