4 beef tenderloin grilling steaks
1 Tbsp. brandy
2 Tbsp. Butter Olive Oil
4 tsp. cracked peppercorns
1/2 tsp. sea salt
2 Tbsp. minced shallots or red onions
1/4 c. Strawberry Balsamic
2 c. quartered or sliced Strawberries, hulled
Sprinkle steaks with brandy; cover and refrigerate for 30 minutes.
Brush Butter Olive Oil 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, add remaining butter oil and over medium heat; cook shallots until tender, about 3 minutes.
Stir in Strawberry Balsamic and a pinch more salt; boil until reduced to about 1 Tbsp. Add strawberries and heat through. Drizzle over prepared steaks.