Peppered Beef Tenderloin with Balsamic Strawberries
- 4 8-ounce beef tenderloin
- 1 tablespoon brandy
- 2 tablespoons butter
- 4 teaspoons cracked peppercorns
- 1/2 teaspoon salt
- 2 tablespoons minced shallots or red onion
- 1/4 cup balsamic vinegar
- 2 cups quartered or sliced strawberries
Sprinkle steaks with brandy, cover and refrigerate for 30 minutes. Melt 1/2 the butter; brush over both sides of steaks. In shallow dish mix pepper with salt. Press both sides of steaks into pepper mixture.
Place steaks on greased grill over medium-high heat. Close lid and grill turning once. Transfer to warmed platter.
Meanwhile in saucepan, melt remaining butter over medium heat. Add shallots and cook until tender. Stir in vinegar and a pinch more salt. Boil until reduced to about 1 T. Add strawberries and heat through.; Serve with steak.