Steak with Martini Vodka Sauce with Stuffed Pepper

Enjoy a luxurious meal with Gino D'Acampo's recipe for pan-fried steak served with tasty stuffed red pepper
By Gino D'Acampo
Steak with Martini Vodka Sauce with Stuffed Pepper
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 25 minutes
  • Effort: medium



  • 2 even-sized fillet steaks
  • olive oil, for brushing
  • black pepper
  • 50 ml Martini
  • 25 ml vodka
  • 2 tbsp plain flour
  • knob of salted butter

For the Stuffed pepper:

  • 1 red pepper, halved, seeds scooped out
  • honey, for brushing
  • 50 g brie, cubed
  • 6 pitted black olives
  • 1 egg
  • 2 tbsp double cream
  • 1 tbsp chopped mint
  • black pepper
  • 25 g breadcrumbs


1. Preheat the oven to 180°C/gas 4. First cook the stuffed pepper. Brush the inside of each pepper half with honey. Fill the pepper halves with the Brie and the olives.

2. Beat the egg in a bowl, add the double cream and chopped mint. Season with salt and freshly ground pepper. Stir well adding the breadcrumbs until you have a creamy paste texture.

3. Place the pepper halves in an ovenproof dish. Spread the mint mixture on top of each pepper and bake for 30 minutes until cooked through and golden brown.

4.Towards the end of the pepper halves' baking time, brush the steaks with olive oil and season with salt and freshly ground pepper.

5.Heat a frying pan and add the steaks, Cook gently on one side for 3 minutes, then turn over and cook for a further 2 minutes.

6.Add the martini and vodka and set the alcohol alight, allowing it to flame for no longer than 15 seconds.

7.Remove the steaks and slice. Place the sliced steak on a warm serving plate.

8. Rub the flour into the butter and add to the pan juices in little pieces stirring over a low heat until the sauce thickens. Season with salt and freshly ground pepper.

9. Spoon the sauce over the steak and serve with the roasted pepper halves.

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