This is a dish that my father and I used to eat in Kuching, Sarawak in the 1960s. Sarawak is a significant producer of pepper, so it seems appropriate. The important thing is the sauce; normally you'd eat it with grilled fillet steak or rump steak.

Ingredients

For two steaks:

quantity		ingredient		step
10 g		black pepper corns		1
3 g		stock powder		2
50 ml		water		2
60 g		sour cream		3
30 g		cognac		4

Preparation

1. Coarsely crush the pepper. I'm still trying to work out the best way to do this. Crushing it under a Chinese chopper works, but it's slow business. Most blenders make the resulting pepper too fine.

2. Heat the water and dissolve the stock powder in it.

3. Add the cream and stir well until mixed.

4. Just before serving, add the pepper and cognac, mix well. Pour over the steaks.