4 tenderloin steaks (1thick)
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
1 parsley sprigs
1 red & green chili peppers
A Recipe for
Tenderloin Steaks With Pepper Jelly Sauce
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Food Tip |
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This Recipe for Tenderloin Steaks With Pepper Jelly Sauce is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Tenderloin Steaks With Pepper Jelly Sauce from the recipe cookbook of Recipes-to-go (Meat)
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Food Tip |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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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.
Serves: 4
Tenderloin Steaks With Pepper Jelly Sauce Recipe brought to you by Recipes To-Go