Rinse the sauerkraut thoroughly with cold tap water and let it drain for a while. Pour into saucepan together with butter*, pineapple juice, champagne and spices. Simmer gently over low heat, stirring occasionally, cover tightly. Towards the end of the cooking time, remove the lid to allow a little liquid to evaporate. There should be and enough pineapple juice and sparkling wine left.
Meanwhile, grill the steaks, constantly baste with a third of the butter, or sizzle in the butter on both sides until the meat is tender.
Mix the remaining butter with parsley. Instead of parsley you can use other fresh herbs.
To serve, place the sauerkraut with the sauce on a warmed platter, arrange the sliced pineapple rings around it and sprinkle them with paprika. Place the steaks on the sauerkraut and put a piece of herb butter on each.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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