Movie Night: Vertigo

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It's Vertigo Night! Madeleine/Judy is all about Ernie's Restaurant in San Francisco. I'm proud to bring you an authentic steak recipe from the legendary Ernie's, from roughly the same time as the 1958 film. Published by Doris Muscatine in 1963, it's called Entrecote de Boeuf Lucius Beebe au Poivre (try saying that three times fast). It certainly might be what Judy is referring to when she says: "I'm going to have one of those big beautiful steaks"!

More about Lucius Beebe right here. He was a contemporary gourmand and historian in San Francisco who popularized the term "café society."

And rather than Scottie running for the brandy to calm Madeleine's trauma, let's imagine they had a more convivial reason to imbibe, and stirred up a few champagne (with brandy) cocktails instead!

The brandy scene. Scottie: "Just drink this down. Here, just like medicine."

Let's kick off with the Champagne/Brandy cocktail, from my treasure box, "The 2 in 1 International Recipe Card Collection for Mixed Drinks and Hors D'Oeuvre." (Random House, 1977). With bonus Artichoke-Tomato Mousse!

I could see Madeleine and Scottie noshing on the below. I would definitely suggest going with the canned artichoke bottoms rather than fresh, especially if you're having vertigo.

Now, on to Ernie's! With a recipe for four, count 'em four, big beautiful steaks! First, here's the intro blurb for this restaurant, in the source cookbook I was lucky to acquire. (Apologies, abbreviated.)

Now, without further ado, the STEAK recipe.

(Chef's note: "brown sauce" is probably British HP sauce.)

ENTRECOTE DE BOEUF LUCIUS BEEBE AU POIVRE

4 sirloin steaks (16 oz. each) without bone

salt

Worcestershire sauce

mustard

whole black peppers

2 tsp. butter

1 tsp. chopped shallot

2 shots cognac

sauce diable (see recipe below)

Pound each steak flat to form an entrecote. Salt and cover with Worcestershire sauce and mustard, spreading on with a brush.

Crush peppers in a mill of the largest (coarsest) grind, and sprinkle a little over the meat. Sauté in 1 tsp. butter over a moderate flame until cooked according to taste. On a flat chafing dish, melt 1 tsp. butter and sauté the chopped shallot in it. Add the prepared steak and heat through. Pour cognac over the steak and set it afire. Rotate the steak while flaming. When the flames cease, pour on enough sauce diable to cover, and serve piping hot. Serves four.

sauce diable:

2 tbsp. shallots

6 peppercorns

3 oz. dry white wine

1 cup brown sauce

1 tsp. Worcestershire sauce

salt to taste

Mince shallots and crush peppercorns very fine. Cook with the wine until it reduces to a thick sauce. Add the brown sauce and Worcestershire, adjust seasoning, and simmer gently over a low flame. Strain before using. Makes one cup.

Here's the cover of the terrific San Francisco recipe book these heavenly steaks come from, by Doris Muscatine, 1963.

Have a great movie night!

All best, Chef Scottie

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