Black Pepper, Whole | Fiesta Spices

Black Pepper, Whole

$1.29–$8.78

There is simply no substitute for freshly ground pepper and Bolner's Fiesta Brand Whole Black Pepper is the best of the best.

SKU: 10124 Categories: Gluten-Free Products, Salt & Pepper

Description

Product Description

There is simply no substitute for freshly ground pepper and Bolner’s Fiesta Brand Whole Black Pepper is the best of the best.

Fiesta Brand Whole Black Pepper is of the highest quality, imported directly from India and Indonesia and made available for you to use in all of your favorite recipes. If you are looking for that freshly-ground flavor, there is no other option than to use whole black pepper – simply place it in a peppermill and grind as much or as little as you need in the moment. Whole Black Pepper can be used to season a variety of dishes including classics like pepper steak or simply as a seasoning for grilled meats. You may even want to keep a peppermill full of Whole Black Pepper on your table so you can enjoy freshly ground pepper with all of your meals.

Black Pepper, Whole

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner's Fiesta Brand® Whole 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) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. 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

Black Pepper, Whole

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner's Fiesta Brand® Whole 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) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. 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

Black Pepper, Whole

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner's Fiesta Brand® Whole 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) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. 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

Black Pepper, Whole

2 6 oz. steaks (your favorite cut) 4 tablespoons butter 1 tablespoon Bolner's Fiesta Brand® Whole 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) Place the peppercorn in a towel and crush then with a rolling pin or grind them in a peppermill. 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