Ingredients
4 each rib eye steaks, 1
1 cup heavy cream
2 tbsp butter
1 tbsp peppercorns, *
1/2 cup sherry
Directions
*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. Serves 4.
Bon Appetite
Elayne Caldwell FROM: ELAYNE CALDWELL (KVNH17B)
Servings: 6 servings
Peppercorn Sauce/Bf *** (Kvnh17b) Recipe brought to you by Recipe Ideas
Categories: Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be found back into history, at least as far back as early Egypt, and potentially, even further back. In practice though, sadly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in Sumerian describing 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, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a few documents detailing recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, main meal and afters, a style of dining still practiced today. Additionally, he tells us how the cooks of Roman times used many different spices, including many that are still in use today such as basil, rue and asafoetida. In the 15th century, the Crusaders brought back a variety of foods and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes created an explosion in manuscripts on food, many of which are kept safe in private collections. When we get to the 1900s, cooking books were highly popular mostly as a result of increased literacy, people having increased spare time and a general increase in wealth. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access thousands of recipes like those on this web site. |
We hope you enjoy this Peppercorn Sauce_Bf ___ (Kvnh17b) recipe.
