| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Sami |
Main dish, Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Tenderloin steaks (1"thick) |
| 3/4 |
ts |
Garlic salt |
| 3/4 |
ts |
Chili powder |
| 1/2 |
ts |
Coarse grind black pepper |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Dried oregano leaves |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Beef stock |
| 1/4 |
c |
Balsamic or red wine vinegar |
| 2 |
tb |
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.
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