Put the peppers on a tray in an oven preheated to 220°and leave for 20 minutes; when you take them out, wrap them in aluminium foil and leave to cool – it will then be easier to remove the skin; dice the peppers.

Cut the merguez into roundels and brown them in a saucepan, letting the fat escape; when they are well coloured and cooked, remove them from the pan, throw away the fat, add a small knob of butter, and sweat a diced onion. Add the pink peppercorns and diced peppers. Cook for 20 minutes.

Accompany the grilled beef with the merguez, pepper and pink peppercorn stew.