Victoria's secret of steak and crepe

Victoria's secret of steak and crepe

JAKARTA (JP): Just as ice-cream adds an edge to desserts, a
fine sauce and thoughtful presentation makes steak
mouthwateringly good.

Victoria's Char-grill Steakhouse and Cafe trains it's staff
with well-known chefs, and offers quality customer service that
attracts people more than once from as far away as Bandung.

Following the success of last week's recipes, Chef Syefrudin
Juhri of Victoria's outlet at the Victoria Center, South Jakarta,
has agreed to part with two more. Selamat makan! (Happy eating).

Pepper Steak -- 1 serving

Served with fresh vegetables and a side dish of French fries.

Ingredients:

Tender U.S. Beef 150 grams

Salt 2 grams

Pepper (Mill) 5 grams

French fries 100 grams

Black Pepper 10 grams

Seasoning: Mustard 1/2 teaspoon

Butter 1 teaspoon

Demiglace 120 cc

Brandy 20 cc

Oil 30 cc

Fresh cream

Worcestershire sauce to taste

Preparation:

Sprinkle both sides of the steak with pepper and press it into
the meat with your hand. Leave for about half an hour.

Heat a pan, and sprinkle salt in it. When the salt begins to
brown, add the steak and brown on one side. Turn the steak over
and repeat.

Add butter, a dash of Worcestershire sauce, and spread mustard
over the steak. Cook to the desired degree.

Turn the heat to low, toss in brandy and light, and transfer
the steak to a platter.

Next, swirl the sauce in the pan and pour over the meat. Glaze
with fresh cream.

Crepe Suzzette -- 24 servings

Ingredients:

Flour 3 cups

Butter 4 tablespoons

Salt 1/2 teaspoon

Sugar 2 teaspoons

Eggs 4

Egg yolks 4

Milk 1 quart

For every 4 crepes

Orange Juice 8 oz

Sliced lime 3 pieces

White sugar 2 table spoons

Cointreau 1 oz

Brandy 1 oz

Vanilla Ice Cream 1 scoop

Butter 1 teaspoon

Preparation:

Mix the flour, eggs and egg yolks in a bowl. Add milk, sugar
and salt, and mix until thoroughly blended.

Melt the butter and skim off the foam. Pour off the fat and
reserve it.

Heat a frying pan and brush it lightly with the fat. Pour
enough mixture into the pan to cover the bottom evenly with the
batter.

Cook and place the crepes to one side on a plate.

The dessert crepes are made.

Heat the skillet or specialized pan, add butter and sugar,
turning it slowly to avoid burning the sugar. The caramel is
made.

Squeeze the limes and pour orange juice on top.

Place the crepes one by one on a plate, fold twice, top with
brandy and cointreau, and light.

Transfer the crepes to dessert plates and top with vanilla
icecream. (02)