4 beef tenderloin grilling steaks
1 tbsp (15 mL) brandy
2 tbsp (30 mL) butter
4 tsp (18 mL) cracked peppercorns
1/2 tsp (2 mL) salt
2 tbsp (30 mL) minced shallots or red onions
1/4 cup (60 mL) balsamic vinegar
2 cups (500 mL) quartered or sliced Strawberries, hulled
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 salt; 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 salt; boil until reduced to about 1 tbsp (15 mL). Add strawberries and heat through.