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Tenderloin Steaks with Pepper Jelly Sauce
16809&url=http%3A%2F%2Fwww.recipeland.com%2Frecipe%2F23715%2F&ad_type=text_image&cc=210&u_h=768&u_w=1280&u_ah=742&u_aw=1280&u_cd=32&u_tz=-360&u_his=73&u_java=true" />| Ingredients | |||
| 4 | each | tenderloin steaks (1 inch thick) | |
| 3/4 | teaspoon | garlic salt | |
| 3/4 | teaspoon | chili powder | |
| 1/2 | teaspoon | black pepper, coarse grind | |
| 1/4 | teaspoon | cumin, ground | |
| 1/4 | teaspoon | dried oregano leaves | |
| 1 | tablespoon | olive oil | |
| 1/2 | cup | beef stock | |
| 1/4 | cup | balsamic OR red wine vinegar | |
| 2 | tablespoon | jalapeno pepper jelly | |
| 1 | parsley sprigs | ||
| 1 | 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 medium-high heat 3 minutes. Add steaks. Cook 6-8 minutes for rare to medium rare, turning once. Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chili peppers. | |||
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