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 trace the history of meal recipes back into antiquity, certainly as far back into history as ancient Egypt, and quite possibly further than that. Having said that, mostly, these early records were just very basic hieroglyphic or cunieform recipes for preparing food.
Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. In his works, he recounts how the roman meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the Roman chefs made use of many different herbs, including a few you will know such as bay, mint and asafoetida. During the succeeding few hundred years, the rich and powerful families of Europe tried to serve the most extravagent banquests, and because of this the best chefs and their recipes were highly sought after. However, it wasn`t until the 1800s that cookery and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery publications are increasing in popularity as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Peppered Steak recipe.
