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Tenderloin Steaks with Pepper Jelly Sauce

 

Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.
55

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, Low Carb
 

Ingredients

4 pounds beef, tenderloin
one inch thick, four steaks
¾ teaspoons garlic salt
¾ teaspoons chili powder
½ teaspoon black pepper
coarse grind
¼ teaspoon cumin
ground
*
¼ teaspoon oregano
dried
*
1 tablespoon olive oil
½ cup beef stock
prefer veal stock if possible
¼ 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
*

Directions

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 3 minutes. Add steaks. Cook 6 to 8 minutes for 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 103647% of calories from fat
 % Daily Value *
Total Fat 54g 82%
Saturated Fat 20g 100%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 322mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 252g
Vitamin A 2% Vitamin C 1%
Calcium 10% Iron 47%
* based on a 2,000 calorie diet How is this calculated?

 

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