4 beef tenderloin grilling steaks, 8 oz. each
1 tbsp brandy
2 tbsp butter
4 tsp cracked peppercorns
1/2 tsp salt
2 tbsp minced shallots or red onions
1/4 cup balsamic vinegar
2 cups quartered or sliced hulled strawberries
Sprinkle steaks with brandy; cover and refrigerate for 30 minutes. Melt half of the butter; brush over both sides of the steaks. In a 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 onced, until desired doneness, about 10 minutes for rare, 14 minutes for medium-rare. Transfer to warmed platter.
Meanwhile, in saucepan, melt remaining butter over medium heat; cook shallots until tender, about 3 minutes. Stir in the vinegar and pinch more salt; boil until reduced to about 1 tbsp. Add strawberries and heat through. Serve with steaks.