Great steaks, topped with this flavorful sauce, make the perfect entertaining entrée.
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1 tablespoon cracked pepper
4 1 1/2-inch thick beef tenderloin steaks
1/2 cup beef broth
1 teaspoon finely chopped fresh garlic
1 teaspoon dry sherry or Worcestershire sauce
1/3 cup sour cream
1/2 teaspoon Dijon-style mustard
Cracked pepper, if desired
*Substitute coarse ground pepper.
Heat gas grill on medium or charcoal grill until coals are ash white.
Press 1 tablespoon cracked pepper onto both sides of steaks. Place steaks onto grill. Grill, turning once, 15-20 minutes or until internal temperature reaches 145°F or until desired doneness.
Combine beef broth, garlic and sherry in small saucepan. Cook over medium heat 5-7 minutes or until mixture comes to a boil. Continue boiling 5 minutes. Whisk in sour cream and mustard. Continue cooking 1 minute or until heated through.
Serve sauce over grilled steaks. Sprinkle with additional cracked pepper, if desired.
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