Grilled Pepper Steak With Brandy Cream Sauce
By: Anonymous
Published: Friday, December 18, 2009 - 11:30pm

Ingredients




3 teaspoons cracked black pepper
6 beef tenderloin steaks, about 3/4 inch thick,
(about 1 1/2 pounds)
1/4 cup finely chopped shallots or green onions
1 tablespoon butter or margarine
1/4 cup brandy or beef broth
1/2 cup beef broth
1/2 cup sour cream

Preparation

1 Heat coals or gas grill for direct heat. 2 Press pepper onto both sides of beef. Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160 F) or until desired doneness. 3 While beef is grilling, melt butter in 1-quart saucepan over medium heat. Cook shallots in butter, stirring occasionally, until tender. Stir in brandy and broth. Cook over medium-high heat about 5 minutes or until mixture is slightly reduced. Stir in sour cream. Serve with beef. 4 This is as tender, tempting and timesaving as it gets-a recipe suitable for company or a romantic treat for two.