Recipe: Tenderloin Steaks with Pepper Jelly Sauce

TENDERLOIN STEAKS WITH PEPPER JELLY SAUCE

4 beef tenderloins; well-trimmed, 1-inch thick (about 4 oz each)
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarsely ground black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves, crushed
1 tbsp vegetable oil
1/2 cup beef broth (ready to serve)
1/4 cup balsamic or red wine vinegar
2 tbsp red jalapeno pepper jelly
Parsley springs (for garnish)
Red and green chili peppers, finely diced (for garnish)

Combine the garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of the steaks.

Heat the oil in a heavy large skillet, over medium high heat, for 3 minutes. Add the steaks and cook for 6 to 8 minutes for rare to medium rare, turning once. Place the steaks on a serving platter and keep warm.

Pour off and discard the drippings. Add the broth, vinegar, and jelly to the skillet and cook for 5 minutes or until slightly thickened, stirring occasionally.

Spoon the sauce over the steaks, garnish with the parsley and chili peppers and serve warm.

Makes 4 servings