Steak with Five Peppers and Sultanas

Bistecca ai Cinque Tipi di Pepe e Uva Sultanina

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 fillet steaks, weighing 175 g/6 oz each
  • 10 fresh green peppercorns, crushed
  • 2 pinches coarsely ground white pepper
  • 2 pinches coarsely ground black pepper
  • 2 pinches coarsely ground Schezuan pepper
  • 2 small fresh red chilli peppers, seeded and finely sliced
  • 1 tablespoon olive oil
  • 1 knob of butter
  • 4 tablespoons sultanas, soaked in 1 wine glass Marsala
  • 1 cup strong meat stock
  • salt


    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 add 1 cup of strong meat stock. Reduce the sauce to a syrupy consistency, and skim whilst it is reducing. Strain the sauce and add the sultanas, reheat. Pour the sauce over the steaks.