Tenderloin Steaks With Pepper Jelly Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Main dish, Meats | 4 | Servings |
INGREDIENTS
| 4 | Tenderloin steaks, 1"thick | |
| 3/4 | t | Garlic salt |
| 3/4 | t | Chili powder |
| 1/2 | t | Coarse grind black pepper |
| 1/4 | t | Ground cumin |
| 1/4 | t | Dried oregano leaves |
| 1 | T | Olive oil |
| 1/2 | c | Beef stock |
| 1/4 | c | Balsamic or red wine vinegar |
| 2 | T | Jalapeno pepper jelly |
| Parsley sprigs | ||
| Red & green chili peppers |
INSTRUCTIONS
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over med. high heat 3 min. Add steaks. Cook 6-8 min. for rare to med. rare, turning once. Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly to skillet; cook 5 min. or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chili peppers.
A Message from our Provider:
“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”
Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 40
Total Fat: 4.5g
Cholesterol: 1.9mg
Sodium: 639.1mg
Potassium: 60.5mg
Carbohydrates: 9.6g
Fiber: <1g
Sugar: <1g
Protein: <1g