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Tenderloin Steaks with Pepper Jelly Sauce

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Recipe

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

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 pounds beef, tenderloin
one inch thick, four steaks
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¾ teaspoons garlic salt
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¾ teaspoons chili powder
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½ teaspoon black pepper
coarse grind
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¼ teaspoon cumin
ground
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¼ teaspoon oregano
dried
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1 tablespoon olive oil
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½ cup beef stock
prefer veal stock if possible
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¼ cup balsamic vinegar
or red wine vinegar
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2 tablespoons hot pepper jelly
*
1 x parsley leaves
sprigs for garnish
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1 x hot chili peppers
red and green for garnish
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Ingredients

Amount Measure Ingredient Features
1.8 kg beef, tenderloin
one inch thick, four steaks
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3.8 ml garlic salt
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3.8 ml chili powder
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2.5 ml black pepper
coarse grind
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1.3 ml cumin
ground
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1.3 ml oregano
dried
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15 ml olive oil
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118 ml beef stock
prefer veal stock if possible
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59 ml balsamic vinegar
or red wine vinegar
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3E+1 ml hot pepper jelly
*
1 x parsley leaves
sprigs for garnish
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1 x hot chili peppers
red and green for garnish
* Camera

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 Arrow up button

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Nutrition Facts

Serving Size 504g (17.8 oz)
Amount per Serving
Calories 103647% 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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