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Tenderloin
steaks with Pepper Jelly Sauce
Servings:
Makes 4 servings
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Ingredients:
4 beef tenderloin steaks or 2 boneless top
loin steaks, cut 1 inch thick
3/4 teaspoon garlic salt
3/4 teaspoon chili powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
Vegetable cooking spray
1/2 cup ready-to-serve beef broth
1/4 cup balsamic or red wine vinegar
2 tablespoons jalape�o pepper jelly
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Cooking Instructions:
1. Combine garlic salt, chili powder, pepper, cumin and oregano; press evenly into both sides of each beef steak. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare to medium doneness, turning once. Trim fat from steaks. (Cut top loin steaks crosswise in half.) Transfer steaks to serving platter; keep warm.
2. Add broth, vinegar and jelly to skillet; cook and stir until browned bits attached to skillet are dissolved and sauce thickens slightly. Spoon sauce over steaks.
�2005
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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