• 1 1/2 to 2 lb. beef tri-tip, or 4 steaks
  • 1 Pinch olive oil
  • 1 Pinch each salt and pepper
  • 2 Cloves garlic cloves, crushed with a press
  • 2 Packages (6 ounces each) Driscoll's Blueberries
  • 2 Tablespoons butter
  • 2 Tablespoons fresh thyme leaves
  • 2 Teaspoons sugar
  • 1/4 Cup brandy
  1. Rub beef with oil, salt, pepper and garlic.
  2. Grill to desired doneness and let stand 5 minutes.
  3. Slice meat if desired. Place on a warmed platter and keep warm while preparing sauce.
  4. Combine 1 package blueberries, butter, thyme and sugar in a medium skillet or saucepan.
  5. Cook over medium-high heat 2 to 3 minutes, stirring and pressing berries to release juices until sauce starts to thicken.
  6. Stir in remaining berries and bring to a simmer.
  7. Add brandy; remove from heat.
  8. Immediately light with a long handle match or lighter. Swirl and pour berries over meat while flames die down. (For safety, do not pour brandy directly from bottle.)
  9. Serve warm.
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Calories 335
Total Fat 16.8 g
Saturated Fat 6.99 g
Cholesterol 70.96 mg
Sodium 166 mg
Total Carbohydrates 12.4 g
Dietary Fiber 2.1 g
Protein 28.64 g