Friday, February 20, 2009

Pepper Steak, à la limite

Today's recipe-:

Bifteck au poivre pour deux personnes, de la cuisine de Prince Sihanouk.

Pepper Steak for two, from the kitchen of Prince Sihanouk.

First, prepare the Crème fraîche: pour 1 cup of heavy cream in a bowl. Add 2 tablespoons of buttermilk. Do not stir. Let it stand open on the stove (for instance -- anyplace were cats don't go). After twenty-four hours stir and refrigerate.

-- Crush 2 teaspoons of peppercorns. Your grinder might be able to do this if you can adjust it to coarsen the grind

-- Select 20 ounces of steak (two NY strip sirloins especially)

-- Rub in 1 teaspoon of coarse salt on each side

-- Apply the crushed peppercorns, spreading them out evenly on both sides and pressing the pieces into the flesh. Let stand 1 hour

-- Heat a heavy (castiron) skillet to just above medium. Put in 1 tablespoon of butter and 1 tablespoon of Wesson oil and heat till almost brown

-- Sauté the steak "quickly" -- do not overcook

-- Place the steak on a hot platter, pour the pan juices down the drain, and turn off the heat

-- Into the still hot pan put 1 tablespoon of butter, 2 tablespoons of crème fraîche, and 1 tablespoon of cognac. Mix, salt to taste.

-- Place the two pieces of meat on plates, and spoon on the "sauce"

-- Serve with Chambolle- Musigny, or any deep fruity Burgundy

End-of-recipe --

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