1/2 cup defatted beef stock
2 tbsp gin
2 tbsp balsamic vinegar
2 tsp juniper berries, crushed
1 tsp vegetable oil
2 beef tenderloin steaks, trimmed of, fat (4 ounces
1/2 tsp coarsely ground black peppe
1 salt to taste
Directions
In a measuring cup, combine beef stock, gin, vinegar and juniper
berries. Set aside. Brush or rub steaks with vegetable oil. Press
pepper onto the steaks and season with salt. Heat a medium-sized
cast-iron or heavy skillet over high heat until nearly smoking. Place
steaks in the heated pan and cook for 2 to 3 minutes per side, or
until browned on the outside but still pink inside. Transfer steaks
to a plate and keep warm. Reduce the heat under the skillet to medium
and add the reserved stock mixture to the pan. Cook, stirring to
scrape up any brown bits on the bottom of the pan, until reduced
slightly, 1 to 2 minutes. Place the steaks on individual plates and
spoon the sauce over. Serves 2. Calories: 242 per serving; Protein:
25 grams; Fat: 10 grams; Carbohydrate: 4 grams; Sodium: 252
milligrams; Cholesterol: 71 milligrams.
Servings: 2 servings
Beef Tournedos With Gin & Juniper Sauce Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Sauce
The History of Recipes
We can track the history of meal recipes far back into the far past, at least as far into history as early Egypt, and maybe further still. Interesting though that maybe, these, old cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to historians is a collection of ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes cooked by his fellow Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and desserts, a style of dining still practiced today. He also recounts how the Romans were skilled in the use of many herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. Later, we find some recipe books which appeared in the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian curry that is popular today, but rather recipes for the types of meals enjoyed by the rich people of that period. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the holy lands, including basil and coriander. The introduction of these new herbs and spices was responsible for an explosion in books on cookery, many of which still exist in private collections. By the time we get to the 20th century, cookbooks were in great demand, mostly as a result of better eduction, people having more leisure time and having more money. The introduction of the TV gave us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Beef Tournedos With Gin & Juniper Sauce recipe.
