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



  • Heat coals or gas grill for direct heat.
  • 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.
  • 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.