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