4 6-oz. beef fillet *
2 tbsp unsalted butter
1/4 cup major grey's mango chutney
2 tsp cracked black pepper
3 oz armagnac
Directions
* center cut, about 1 1/4-inches thick In a large skillet, saute
fillets in melted butter over medium-high heat. Cook for 3 minutes
per side for rare or until desired doneness. Top with chutney, then
pepper. Flambe with Armagnac. Use caution when flaming brandy.
Armagnac should be warmed before flaming, but not boiled. Flame in a
large spoon and pour over meat.
Servings: 4 servings
Chutney Pepper Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Academics have proved the existence of recipes way back into history, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, these, old recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe found, according to historians are some ancient tablets in Sumerian which show 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 drank it feel `blissful`. Progressing into Roman times 25BC a man called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the roman meals were split into appetizers, main meal and desserts, a very modern way of dining. Aspicius also informs us how the ancient Romans were skilled in the use of a wide range of herbs, including some that we all recognise like basil, fennel and dill. Continuing our culinary historical journey, there are a couple of books which appeared in the 1300s ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these two books have no connection with the indian curry that we all know today, but rather descriptions of the types of meals on the menues of the nobility of the time. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from the East, such as basil and coriander. These new spices and herbs created an explosion in books on cooking, most of which are now in academic collections. Over the succeeding few centuries, the wealthy families of the West strove to serve the most extravagent meals, and as a result cooks and their recipe collections were much in demand. Even so, it was during the 19th century that fine cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes to allow everyone to enjoy them. When we get to the 20th century, cooking books were greatly in demand mostly as a result of increased literacy, more free time and having more money. The TV revolution brought us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Chutney Pepper Steak recipe.
