Tenderloin Steaks with Pepper Jelly Sauce

• 4 pounds beef, tenderloin one inch thick, four steaks
• 3/4 teaspoons garlic salt
• 3/4 teaspoons chili powder
• 1/2 teaspoon black pepper coarse grind
• 1/4 teaspoon cumin ground
• 1/4 teaspoon oregano dried
• 1 tablespoon olive oil
• 1/2 cup beef stock prefer veal stock if possible
• 1/4 cup balsamic vinegar or red wine vinegar
• 2 tablespoons hot pepper jelly
• 1 x parsley leaves sprigs for garnish
• 1 x hot chili peppers red and green for garnish

1. Combine garlic salt, chili powder, pepper, cumin and oregano.
2. Rub over both sides of steaks.
3. Heat oil in a heavy large skillet over medium-high heat 3 minutes.
4. Add steaks.
5. Cook 6 to 8 minutes for rare to medium rare, turning once.
6. Transfer steaks to serving platter; keep warm.
7. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally.
8. Spoon sauce over steaks; garnish with parsley and chili peppers.

beef, garlic salt, chili powder, black pepper, cumin ground, oregano dried, olive oil, beef stock prefer, balsamic vinegar, pepper, parsley, hot chili peppers

Taken from recipeland.com/recipe/v/tenderloin-steaks-pepper-jelly--1043 (may not work)