Grilled Peppered Steak with Brandy Cream Sauce

Name: Grilled Peppered Steak with Brandy Cream Sauce
Prep time: 36 min
Cook time: 36 min
Total time: 36 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters brandy or beef flavored broth; 118 milliliters beef flavored broth (from 32-oz carton); 680 grams beef tenderloin steaks, about 3/4 inch thick (about; 1 Tbsp butter or margarine; 59 milliliters finely chopped shallots or green onions; 3 teaspoons cracked black pepper; 118 milliliters sour cream

Need a gluten free and primal main course? Grilled Peppered Steak with Brandy Cream Sauce could be an amazing recipe to try. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 227 calories, 26g of protein, and 13g of fat. This recipe serves 6. It is perfect for The Fourth Of July. If you have beef broth, cream, cracked pepper, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 36 minutes.

Instructions

Heat coals or gas grill for direct heat.

Equipment you will use

Grill

Press pepper onto both sides of beef.

Ingredients you will need

Pepper

Beef

Grill beef uncovered 4 to 6 inches from medium heat 7 to 8 minutes on each side for medium doneness (160F) or until desired doneness.

Ingredients you will need

Beef

Equipment you will use

Grill

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.

Ingredients you will need

Sour Cream

Shallot

Brandy

Butter

Broth

Beef

Equipment you will use

Sauce Pan

Serve with beef.

Ingredients you will need

Beef

Equipment

Grill

Sauce Pan

Ingredients

Servings:

59milliliters

brandy or beef flavored broth 118milliliters

beef flavored broth (from 32-oz carton)680grams

beef tenderloin steaks, about 3/4 inch thick (about 1Tbsp

butter or margarine 59milliliters

finely chopped shallots or green onions 3teaspoons

cracked black pepper 118milliliters

sour cream

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Two Vines Columbia Valley Merlot. It has 4.2 out of 5 stars and a bottle costs about 7 dollars.