Tenderloin Steaks with Pepper Jelly Sauce
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Ingredients
| 4 | tenderloin steaks | | 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 | | Parsley sprigs | | Red and green chili peppers |
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Instructions
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 for 3 minutes. Add steaks and cook for 6-8 minutes (to make 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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