Tenderloin Steaks with Pepper Jelly Sauce
Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly. 55
one inch thick, four steaks
prefer veal stock if possible
or red wine vinegar
hot pepper jelly
sprigs for garnish
hot chili peppers
red and green for garnish
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.