Tenderloin steaks with pepper jelly sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Tenderloin steaks (1\"thick) | |
| ¾ | teaspoon | Garlic salt |
| ¾ | teaspoon | Chili powder |
| ½ | teaspoon | Coarse grind black pepper |
| ¼ | teaspoon | Ground cumin |
| ¼ | teaspoon | Dried oregano leaves |
| 1 | tablespoon | Olive oil |
| ½ | cup | Beef stock |
| ¼ | cup | Balsamic or red wine vinegar |
| 2 | tablespoons | Jalapeno pepper jelly |
| Parsley sprigs | ||
| Red & green chili peppers | ||
Directions
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over med. high heat 3 min. Add steaks. Cook 6-8 min. for rare to med.
rare, turning once. Transfer steaks to serving platter; keep warm.
Add stock, vinegar and jelly to skillet; cook 5 min. or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chili peppers.