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
- 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)