Grilled Peppered Steak with Brandy Cream Sauce

 

3

teaspoons cracked black pepper

6

beef tenderloin steaks, about 3/4 inch thick (about 1 1/2 lb)

1/4

cup finely chopped shallots or green onions

1

tablespoon butter or margarine

1/4

cup brandy or Progresso® beef flavored broth

1/2

cup Progresso® beef flavored broth (from 32-oz carton)

1/2

cup sour cream

• 1 Heat coals or gas grill for direct heat.
• 2 Press pepper onto both sides of beef.
• 3 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.
• 4 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.