Frank's Recipes! Tenderloin Steaks with Pepper Jelly Sauce

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Tenderloin Steaks with Pepper Jelly Sauce

Yield: 4 servings

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 Black Pepper; Coarse Ground
1/4 tsp Ground Cumin
1/4 tsp Dried Oregano Leaves; Crush
1 tablespoon Vegetable Oil
1/2 cup Beef Broth; Ready To Serve
1/4 cup Balsamic Or Red Wine Vinegar
2 tablespoon Red Jalapeno Pepper Jelly
Parsley Springs
Red And Green Chili Peppers

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.