Fabbynosh. My Favourite Beef Recipes By Gary Allen

FABBYNOSH My Favourite Beef Recipes _____________________ Cooked up by Gary Allen Today many different cattle breeds can be found throughout the world, all of these are believed to have come from a single ancestor called the aurochs. In prehistoric times, the aurochs were widespread throughout Europe and Asia and is known to have been hunted by men from the earliest times. Many believe that cattle where first domesticated in Europe and Asia during the Stone Age, remains of domesticated cattle dating to 6,500 B.C. have been found in Turkey and other sites in the near East. Around 55 B.C. the Romans recorded seeing red cattle in southwestern England. The red Devon cattle from that area of Britain are considered one of the oldest beef breeds in existence today. Over 900 different breeds of cattle are now known to exist. Breed associations maintain registrations for many of the individual breeds, with some cattle breeds ancestry traced back 600 years or more. When buying beef, you should make sure the meat is red, any brown colouring usually indicates that it's been open to the air for to long. The meat should be firm to the touch, any fat should be creamy coloured, l d iff there's h ' some fat f flecked fl k d or marbled bl d throughout h h this is a good indication that it is more tender. In this book I have captured some of my favourite beef recipes and their history for you to enjoy, there are many familiar dishes but as usuall I have h added dd d my own particular ti l spin i on them. th In summary there are many schools of thought on who produces the best beef, you only have to speak to an Australian or a South African and they will tell you the American beef doesn’t come anywhere h near theirs th i in i taste t t or texture. t t F me the For th rules l are simple, just use an approved supplier and buy to suit your own taste and loyalty. The truth is everyone knows secretly that British beef is the best. Experiment and enjoy, enjoy happy cooking Gary Chateaubriand Serves 4 The Chateaubriand steak sometimes known as a Filet mignon is a cut from the fillet or tenderloin. Originally created by chef Montmireil in the 18th century, Master Chef to Vicomte de Chateaubriand the French author and diplomat who served Napoleon as an ambassador and Louis XVIII as Secretary of State. Chateaubriand is considered the most extravagant cut of meat and in my opinion epitomizes the culinary art when it comes to t preparing i the th king ki off meats. t Ingredients: • 2lb (1kg) center‐cut of fillet with any excess fat trimmed off • 4 large Portobello mushrooms • 2 cloves garlic (optional extra) for me enough to taste is all • 8 tablespoons olive oil • 2 Knobs of butter (Not margarine) 2 Knobs of butter (Not margarine) • 2 tablespoon brandy • 1cup red wine • Ground sea salt • Ground black pepper 1. Preheat the oven to 230C (If using a different pan for the oven cooking place it in the oven to get hot) 2. Season the meat with black pepper and salt 3. Place your skillet or frying pan on a medium to high heat and add 2 tablespoons of oil 4. When the oil is hot place the meat in the pan and sear on all sides 5. When you have a crusty seal put the pan into the oven or transfer to the preheated oven pan 6. Roast in the middle of the oven for 15 to 20 minutes depending on how rare or well done you want it 7. When the chateaubriand is ready transfer it to a warmed plate and cover with tin foil and allow it to rest for 15 minutes 8. Using you frying pan or oven pan warm the juices from the roasting on the stove top, when hot add the butter and garlic and stir together 9. Add