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Grilled Peppered Steak with Brandy Cream Sauce

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Grilled Peppered Steak with Brandy Cream Sauce
  • Prep 10 min
  • Total 36 min
  • Servings 6
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This is as tender, tempting and timesaving as it gets--a recipe suitable for company or a romantic treat for two.
Updated Aug 17, 2010

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Arrange some fragrant flowers and light some aromatic candles to set a tender tone for the evening.
  • tip 2
    Tenderloin doneness preferences and grill temperatures vary greatly, so check steaks after 3 or 4 minutes or before you flip these little loins.

Nutrition

230 Calories, 14 g Total Fat, 25 g Protein, 1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
125
Total Fat
14 g
Saturated Fat
7 g
Cholesterol
80 mg
Sodium
210 mg
Potassium
390 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
25 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
12%
12%
Exchanges:
3 1/2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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