Title: Tenderloin Steaks with Pepper Jelly Sauce
Categories: Entree Meat
Yield: 4 Servings
| 4 | | Tenderloin steaks (1"thick) |
| 3/4 | ts | Garlic salt |
| 3/4 | ts | Chili powder |
| 1/2 | ts | Coarse grind black pepper |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Dried oregano leaves |
| 1 | tb | Olive oil |
| 1/2 | c | Beef stock |
| 1/4 | c | Balsamic or red wine vinegar |
| 2 | tb | Jalapeno pepper jelly |
| | | Parsley sprigs |
| | | Red & green chili peppers |
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.