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
MethodSprinkle 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