Tenderloin Steaks with Pepper Jelly Sauce
Enjoy this succulent dish made with a tantalizing sauce comprised of hot pepper jelly.
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
beef, tenderloin
one inch thick, four steaks |
|
| 3.8 | ml |
garlic salt
|
|
| 3.8 | ml |
chili powder
|
|
| 2.5 | ml |
black pepper
coarse grind |
|
| 1.3 | ml |
cumin
ground |
|
| 1.3 | ml |
oregano
dried |
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
beef stock
prefer veal stock if possible |
|
| 59 | ml |
balsamic vinegar
or red wine vinegar |
|
| 3E+1 | ml |
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.
