Dinner en homage Alain Delon

There are certain personalities that attain mythic status at Cafe Drake, so awed and inspired are we by their presence and talent, so nearly wishing to emulate in style and character. A few of these actors (already honored with homage dinners on this site) would include Dirk Bogarde, Peter Cushing, Terence Stamp, Steve McQueen and Gregory Peck. Add to the roster a perpetual favorite, the international film star Alain Delon, so memorably paired with Bridgette Bardot, Jane Fonda (seen above) and many others in films already in our DVD library of classics. The very Essence of nonchalant Cool, in our estimation Monsieur Delon deserves a casual yet elegant dinner, fit for a (cinema) King, yet easily prepared by a mere Pauper.

Suggested Filmography (titles primarily in English versions): Rocco and His Brothers (1960); Purple Noon (1960); L' Eclisse (1962); The Yellow Rolls Royce (1964); Le Samourai (1967); Spirits of the Dead (1968); Girl on a Motorcycle (1968)

DINNER EN HOMAGE ALAIN DELON

Lillet

Grano Parmesan shavings

Olives Nicoise

Steak au Poivre (recipe below)

Ginger Mashed Potatoes (recipe below)

Oven-Roasted Stringbeans (instructions below)

Fresh Cherries

Chocolate

Port

STEAK AU POIVRE

Simple beyond reason, yet poorly executed frequently at brasseries and bistros across Cafe Drake's hometown. The method below is foolproof.

To begin: take 1 filet per diner (use filet mignon even if you normally eschew the cut for a toothier, more flavorful one) and salt and pepper well on both sides. You will need to use coarse kosher salt and VERY COARSE ground black pepper - if you have pink or green etc peppercorns at hand, by all means combine with black variety. Let sit at room temperature for 1/2 hour.

Now, add as much butter as needed (about 2 T. per filet) to an iron or non-stick skillet and heat till almost smoking. Add steak and fry on both sides over high heat for 2-3 minutes per side. Should you prefer your meat medium cooked, allow 2 minutes extra. If the filets char to a blackened state, reduce heat while cooking.

Remove steaks to a warm platter and cover. Add 1/2 cup to frying pan, 1/4 cup cognac or port and cook on very high heat for 1 minute, stirring well to scrape any leftover bits of beef. Season to taste with salt, add a bit of butter and stir for a few seconds till sauce is glossy.

Pour at once over steaks and serve.

GINGER MASHED POTATOES

1. Prepare mashed or whipped potatoes your favorite way - only you know this. Season well with salt and pepper!


2. Put 1/4 cup soy sauce and 1/4 cup mirin in a small pan and bring to a boil. [If - as a reader of this site you still haven't bought a bottle of sweetened Japanese cooking wine, called mirin, please go to your local supermarket and do so.]


3. Add 1 T. cornstarch mixed with 1 T. water to the saucepan.


4. Simmer till thickened and stir in 1 T. or so grated or minced ginger. Dried will do in a pinch but is not recommended.


5. Make a well in the potatoes on the serving plates and pour in the ginger sauce. Doing this tableside will infinitely impress your guests!

OVEN ROASTED STRINGBEANS

1. Preheat oven to 450 degrees.


2. Toss a pound or so of trimmed (but not chopped) stringbeans with a couple of tablespoons of oil.


3. Sprinkle all with soy sauce, kosher salt and cayenne pepper and mix well with your fingers to evenly distribute the seasonings.


4. Roast in the oven for 7-10 minutes, or until stringbeans have browned, wrinkled, softened and released deeply rich flavor.