Ingredients
4 sirloin steaks, excess fat removed
2 tbsp heaped, black peppercorns
4 oz butter
6 galric cloves, peeled and chopped f, inely
6 slices of ginger, finely shredded
2 tbsp oyster sauce
2 tsp soy sauce
Directions
Preheat the oven to Gas Mark 6/400F/200C. Roughly pound the
peppercorns and fry, without oil, over a moderate heat for one minute
or until you sneeze. This should take about two minutes, but remove
them as soon as you get a strong spicy fragrance. In a frying pan
heat the butter over a moderate heat and when it has melted add the
garlic and ginger and colour gently for two minutes. Add the steaks
and lightly brown on both sides. Transfer to the oven and roast for
five minutes, remove and keep warm. If you like your meat well done,
leave in the oven for another 3 or 4 minutes.
Add the crushed peppercorns, two tablespoons of oyster sauce and one
dessertspoon of soy sauce to the butter and cook over a moderate heat,
taking care not to burn the butter. Serve the steaks with the butter
and pepper poured over and some broccoli and new potatoes.
Source: Hugo Arnold, Evening Standard, London
Servings: 4 servings
Peppered Steak Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to read the history of written recipes far back into distant history, in truth as far back into recorded history as ancient Egypt, and maybe further still. Having said that, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius wrote a few documents which described recipes prepared by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Aspicius also describes how the ancient cooks made use of many different spices and herbs, including many that are still in use today such as basil, mint and asafoetida. During the following few hundred years, the powerful and wealthy tried to serve the most exotic meals, and as a consequence, the best cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that cookery and recipe publications became popular. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes that were common in the better off homes of the day. The introduction of television brings us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Peppered Steak recipe.
