Pepper-Crusted Fillet Steak with Mildcurry Sauce

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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

  • About

This fillet of beef is coated with a sauce which the executive sous-chef at Le Royal Hotel in Phnom Penh tells me is the authentic dipping sauce for a Khmer dish called Beef Loc-lac. I know this is a delicious dish, because he cooked it for me, but no one has yet been able to tell me what loc-lac means.

The sauce is made from coarsely ground black pepper mixed with lemon juice (or lime juice, if you prefer) and salt Naturally I wanted to see what new dish I could make of this. So he