Tenderloin Steaks With Pepper Jelly Sauce

• 4 tenderloin steaks (1" thick)
• 3/4 tsp garlic salt
• 3/4 tsp chili powder
• 1/2 tsp coarse grind black pepper
• 1/4 tsp ground cumin
• 1/4 tsp dried oregano leaves
• 1 tbsp olive oil
• 1/2 cup beef stock
• 1/4 cup balsamic or red wine vinegar
• 2 tbsp Jalapeno pepper jelly

1. 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. Add steks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Place steaks back in pan and spoon over steaks, simmer for a few minutes.

tenderloin, garlic, chili powder, black pepper, ground cumin, oregano, olive oil, beef stock, balsamic, pepper jelly

Taken from www.epicurious.com/recipes/member/views/tenderloin-steaks-with-pepper-jelly-sauce-50152985 (may not work)