Coarse Black Pepper (Coarse Grind #28)

Ingredients:
Bolner's Fiesta Brand® Black Pepper is the finest premium black pepper in the world. Imported from India (Malabar), Indonesia (Lampong), and Vietnam, it has been the "master spice" for hundreds of years because of its irresistible flavor and aroma. Pepper can be used to season almost any dish.

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Coarse Ground Black Pepper
When a sprinkle of ground pepper simply won’t cut it, this Coarse Ground Black Pepper is just the right amount of bold pepper flavor.

This pepper is coarsely ground in order to preserve as much of its flavor as possible. Use this Coarse Ground Black Pepper to prepare your favorite dishes like pepper steak or create your own dry rub blend by combining it with coarsely ground salt and other spices. In addition to its delicious flavor, black pepper has a number of health benefits. In ancient Eastern medicine, pepper was believed to cure many common illnesses including indigestion, sunburn, earache and toothaches. Some of the chemical compounds in pepper have also been linked to serotonin production in the brain as well as accelerated energy metabolism.

Recipes
2 6 oz. steaks (your favorite cut)
4 tablespoons butter
1 tablespoon Bolner's Fiesta Brand® Ground Black Pepper
1 cup thinly sliced mushrooms
3 tablespoons oil
3 tablespoons flour
2 garlic cloves (finely chopped)
1 small onion (finely chopped)
1 cup beef broth
1/4 cup red wine
Salt (optional)

Rub the pepper into the meat and let it stand for 15 minutes. Melt 2 tablespoons of butter in a heavy frying pan over medium heat and grill the meat to taste (do not overcook). While grilling the steaks, heat the oil in another heavy pan over high heat. Add the flour and cook the roux, stirring constantly, until it starts to brown. Remove the roux from the heat, stir in the garlic and onion and set aside. When the steaks are done, remove them to a warm plate. Put 2 tablespoons of butter with the mushrooms in a skillet where the steaks were cooked. Sauté the mushrooms until they just start to shrivel. Add the wine, roux and broth and bring the sauce to a boil. Lower the heat and simmer until thick. Serve the sauce over the steaks