Pepper Steak

Black Pepper

Pepper Steak

  • 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.