A selection of three classic Lenzerheide steak dishes including Chateaubriand, Steak Olympus and The Pepper Steak.


  • 1.5kg small beef eye fillet cut into 80g portions

  • 100mls Bordelaise sauce

  • 50mls Hollandaise sauce

  • 6 Cherry truss tomatoes

  • 6 spears of asparagus peeled and blanched

  • 6 cooked large gulf prawns with tail on

  • Baby basil (or other baby herb)

  • For the Pepper Sauce:

  • 100g finely chopped onions

  • 50g green peppercorns

  • 100ml brandy

  • 10g Dijon mustard

  • 100ml white wine

  • 300ml cream

  • Lemon juice

  • For the Olympus Sauce:

  • 200ml honey

  • 50ml Ketjap Manis

  • 50ml Red wine

  • 50ml Worcestershire sauce

  • Small sprig rosemary

  • 100ml demi glaze


  • 1.

    Place the steak portions onto bamboo skewers with three pieces on each stick. Season and cook on a grill 7 minutes on the service side (the first side that touches the grill) and then three minutes on the other. Set aside to rest.

  • 2.

    Heat the bordelaise sauce, pepper sauce and the Olympus sauce. Also heat the prawns in some poaching liquid, and the asparagus in some vegetable stock. Place the cherry truss tomatoes in a pan drizzled with olive oil and sea salt. Cook in a hot oven until the skin just splits.

  • 3.

    Take the steak of the skewer and place the medallions on a plate at least 3 cm apart. Pour each of the sauces over one of the steaks. On the bordelaise sauce put a dollop of hollandaise, the cherry tomato and an asparagus spear. On the Olympus sauce place the Gulf prawn. On the pepper sauce place a few pieces of baby herb.

  • For the Pepper Sauce::

  • 1.

    Sauté onions, green peppercorns and Dijon for a couple of minutes. Deglaze the pan with brandy and the white wine. Reduce. Add the cream and the lemon juice and reduce until coating consistency.

  • For the Olympus Sauce::

  • 1.

    Place honey in pan and boil until a nice caramel colour. Add the Ketjap Manis, red wine, Worcestershire, demi glaze and the rosemary. Reduce by approx. 1/3rd

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