Ingredients
1 no ingredients
Directions
4 ea Rib eye steaks -- 1"
1 c Heavy cream
2 TB Butter
1 TB Peppercorns -- *
1/2 c Sherry
*Drained canned and mashed The following green peppercorn sauce can
be made many good cuts of steak but I prefer a rib eye or New York
cut: Pat steaks dry and season with salt and pepper. In a heavy
skillet, heat the butter over moderately high heat until it is hot.
Saute the steaks for 3 minutes on each each side for medium rare.
Transfer the steaks to a warm platter and keep warm, covered loosely
in the oven. Add sherry to the skillet, and deglaze it, scraping up
the brown bits and boil the sherry, stirring, until it is reduced by
half. Add cream and peppercorns and boil the sauce, stirring, until
it is thickened slightly. Add the steaks, simmer the mixture, turning
the steaks to coat them with the sauce for 1 minute. Transfer the
steaks to a heated platter.
Recipe By :
Servings: 6 servings
Peppercorn Sauce/Bf Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Recipes as an idea can be tracked back into the distant past, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Having said that, sadly, these early cook books were just basic hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. During Roman times around 25BC a roman called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and dessert, something we still use today. He also informs us how the Romans were skilled in the use of a wide range of spices and herbs, including some familiar names like basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought back many foods and herbs from the Middle-East, including spices such as parsley and basil. The introduction of these new foods and spices created an explosion in publications on food, most of which are now in private cookery archives. By the arrival of the 1900s, cookery publications were in high demand, mostly as a result of increased literacy, more spare time and being a little richer. Like it or not, the introduction of television brings us cooking programs and the recipe books that accompanied them. And that 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 this site. |
We hope you enjoy this Peppercorn Sauce_Bf recipe.
