Peppered Tenderloin With Mustard Sauce

• 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

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Press 1 tablespoon cracked pepper onto both sides of steaks.
3. Place steaks onto grill.
4. Grill, turning once, 15-20 minutes or until internal temperature reaches 145F or until desired doneness.
5. Combine beef broth, garlic and sherry in small saucepan.
6. Cook over medium heat 5-7 minutes or until mixture comes to a boil.
7. Continue boiling 5 minutes.
8. Whisk in sour cream and mustard.
9. Continue cooking 1 minute or until heated through.
10. Serve sauce over grilled steaks.
11. Sprinkle with additional cracked pepper, if desired.

cracked pepper, beef tenderloin, beef broth, fresh garlic, sherry, sour cream, mustard, pepper

Taken from www.landolakes.com/recipe/347/peppered-tenderloin-with-mustard-sauce (may not work)