Tenderloin Steaks with Pepper Jelly Sauce
4 tenderloin steaks
3/4 tsp. garlic salt
3/4 tsp. chili powder
1/2 tsp. coarse grind black pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano leaves
1 tbsp. olive oil
1/2 cup beef stock
1/4 cup balsamic or red wine vinegar
2 tbsp. jalapeno pepper jelly
Red and green chili peppers
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 for 3 minutes. Add steaks and cook for 6-8 minutes (to make 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.