Grilled Peppered Beef Tenderloin with Balsamic Strawberries Grilled Peppered Beef Tenderloin with Balsamic Strawberries

Author: Canadian Living

Steak and strawberries? So you might ask with part surprise, part trepidation. However, much like a relish or chutney, the sweet-and-sour mélange of balsamic vinegar and strawberries makes a fine companion to the peppery beef. Serve with Micro-Grilled Fries.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: June 2003


  • 4 beef tenderloin grilling steaks
  • 1 tablespoon brandy
  • 2 tablespoons butter
  • 4 teaspoons cracked peppercorns
  • 1/2 teaspoon salt
  • 2 tablespoons minced shallots
  • 2 tablespoons minced red onions
  • 1/4 cup balsamic vinegar
  • 2 cups 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.

Nutritional facts Per serving: about

  • Sodium 446 mg
  • Protein 45 g
  • Calories 416.0
  • Total fat 20 g
  • Cholesterol 125 mg
  • Saturated fat 9 g
  • Total carbohydrate 11 g


  • Iron 47.0
  • Folate 9.0
  • Calcium 3.0
  • Vitamin A 6.0
  • Vitamin C 50.0
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Grilled Peppered Beef Tenderloin with Balsamic Strawberries