Black Pepper Crusted Sirloin W Shiitake Mushroom Sauce Food

FLANK STEAK WITH SHIITAKE MUSHROOM SAUCE

Steps:

• Preheat broiler.
• Sprinlke salt and pepper evenly over both sides of steak. Place steak on a broil pan coated with cooking spray; broil 5 minutes on each side or until desired degree of donesness. Remove the steak from the oven; loosely cover with foil.
• Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add 1/2 cup onion and garlic; saute 2 minutes. Add mushrooms; saute 4 minutes. Add broth, wine, and vinegar. Bring to a boil; reduce heat to medium and reduce to 1 1/4 cups (about 6 minutes). Add green onions and cook for 1 minute.
• Slice steak diagonally across the grain into 1/4 inch slices. Serve steak with mushroom sauce.

BLACK PEPPER SIRLOIN STEAK

Steps:

• Lightly score edges of steak at 1-inch intervals.
• Preheat grill or broiler.
• Combine margarine, parsley, onion,& Worcestershire sauce, pepper and mustard in a small sauce pan.
• Heat stirring continually, over low heat until margarine melts.
• Reserve 1/4 mixture.
• Place steak on grill or broiler.
• Brush wih butter mixture.
• Cook, basting frequently with butter mixture, about 6 minutes per side for medium.
• Place steak on a serving Platter.
• Cut thin slices across the grain.
• Drizzle reserved butter mixture over steak.

SAUSAGE AND PEPPER SUBS

Steps:

• Place margarine in nonstick frying pan and heat to medium high.
• Sauté onion and bell pepper in margarine until cooked through and almost caramelized.
• Remove peppers and onions with slotted spoon; set aside and pour any remaining margarine out of pan.
• Add sausage to the pan and season with Lawry's and pepper.
• Cook over med-high heat until throughly cooked (no pink).
• Return pepper/onion mixture and cook for 2 minutes.
• Add hot sauce; stir and cook 1 minute more.
• Slice open and toast (if desired) sub rolls.
• Fill sub rolls with sausage and veggies.
• Add condiments if desired.
• Serve immediately.

CHEDDAR STUFFED BLACK PEPPER CRUSTED BURGERS

Steps:

• Combine ground meats in a large bowl.
• Season with Worcestershire, dry mustard, 2 tsp salt and mix until combined.
• Divide the meat into 6 equal portions and gently shape into a patty around a cube of cheese. Brush the patties all over with olive oil and make an imprint in the center of each patty with your thumb.
• Spread the pepper on a shallow plate and roll the edge of each burger in the pepper until coated.
• Preheat grill. Place burger on the cooking grate over direct medium heat.
• Cover and grill for 4 minutes. Turn and continue grilling for 3 to 4 more minutes for medium rare burgers.
• Top each burger with a slice of cheddar.
• Butter both sides of buns and grill over direct medium heat until lightly toasted.
• Serve burgers on rolls with desired toppings.

HOISIN SAUCE

Steps:

• Mix all ingredients in a small bowl for several minutes until throughly blended.

CRACKED BLACK PEPPER CRUSTED FILET MEDALLIONS (WITH CREMINI)

Steps:

• While heating the oil and 1 T of butter in a large sauté pan over medium high heat, season the tenderloins with cracked black pepper and salt.
• Place the tenderloins in the hot pan and sauté for 4 minutes, then turn and sauté for 3 minutes.
• Cover with foil and set aside.
• Slice mushrooms and set aside.
• Heat 2 T soft butter in a large saucepan over medium high heat.
• When hot, add shallots and mushrooms and sauté for 2 minutes.
• Add the minced garlic and sauté until it becomes soft.
• Add the heavy cream and steak juice from set-aside plate and reduce by one-third.
• Season with salt and pepper.
• Finally, add the basil and keep warm.
• Have little hope of keeping your arteries open while enjoying this awesome dish.

GRILLED PINEAPPLE WITH SWEET LIME- BLACK PEPPER SAUCE

Steps:

• In a small saucepan, combine pepper, corn syrup, lime juice, and dried mint; cook over medium heat, stirring occasionally, about 5 minutes or until just warm.
• Remove from heat and let cool to room temperature.
• Meanwhile, place the pineapple slices on the grill over a medium fire and cook until lightly charred, about 4 minutes per side; brush with the lime-pepper sauce during the last 30 seconds of cooking, then remove from grill.
• Stir the fresh mint into the remaining sauce and serve 2 slices of pineapple per person, topped with several tablespoons of the sauce.