Grilled Peppered Beef Tenderloin with Balsamic Strawberries

By Deeee

Ingredients

• 4 4beef tenderloin grilling steakbeef tenderloin grilling steaks
• 1 tbsp brandy 1 1tbsp tbsp(15 mL) (15 mL) brandy
• 2 tbsp butter 2 2tbsp tbsp(25 mL) (25 mL) butter
• 4 tsp cracked peppercorns 4 4tsp tsp(18 mL) (18 mL) cracked peppercorns
• 1/2 tsp salt 1/2 1/2tsp tsp(2 mL) (2 mL) salt
• 2 tbsp minced shallots 2 2tbsp tbsp(25 mL) (25 mL) minced shallotshallots or red onions
• 1/4 cup balsamic vinegar 1/4 1/4cup cup(50 mL) (50 mL) balsamic vinegar
• 2 cups quartered or sliced Strawberries , hulled2 2cups cups(500 mL) (500 mL) quartered or sliced Strawberries, hulled

Details

Servings 4

Preparation

Step 1

Sprinkle steaks with brandy; cover and refrigerate for 30 minutes. Melt half of the butter; brush over both sides of steaks. In shallow dish, mix pepper with sa< press both sides of steaks into pepper mixture.

Place steaks on greased grill over medium-high heat; close lid and grill, turning once, until desired doneness, about 10 minutes for rare, 14 minutes for medium-rare. Remove from grill; tent with foil and set aside.

Meanwhile, in saucepan, melt remaining butter over medium heat; cook shallots until tender, about 3 minutes. Stir in vinegar and pinch more sa< boil until reduced to about 1 tbsp (15 mL). Add strawberries and heat through.