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)