Tenderloin Steaks with Pepper Jelly Sauce Recipe

Name: Tenderloin Steaks with Pepper Jelly Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds beef, tenderloin one inch thick, four steaks; 3/4 teaspoons garlic salt; 3/4 teaspoons chili powder; 1/2 teaspoon black pepper coarse grind; 1/4 teaspoon cumin ground; 1/4 teaspoon oregano dried; 1 tablespoon olive oil; 1/2 cup beef stock prefer veal stock if possible; 1/4 cup balsamic vinegar or red wine vinegar; 2 tablespoons hot pepper jelly; 1 x parsley leaves sprigs for garnish; 1 x hot chili peppers red and green for garnish

Servings: persons

4 pounds beef, tenderloin one inch thick, four steaks
3/4 teaspoons garlic salt
3/4 teaspoons chili powder
1/2 teaspoon black pepper coarse grind
1/4 teaspoon cumin ground
1/4 teaspoon oregano dried
1 tablespoon olive oil
1/2 cup beef stock prefer veal stock if possible
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons hot pepper jelly
1 x parsley leaves sprigs for garnish
1 x hot chili peppers red and green for garnish

1
Combine garlic salt, chili powder, pepper, cumin and oregano.
2
Rub over both sides of steaks.
3
Heat oil in a heavy large skillet over medium-high heat 3 minutes.
4
Add steaks.
5
Cook 6 to 8 minutes for rare to medium rare, turning once.
6
Transfer steaks to serving platter; keep warm.
7
Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally.
8
Spoon sauce over steaks; garnish with parsley and chili peppers.

1290

kcal

Calories

Fat

Carbs

119

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 pounds beef, tenderloin one inch thick, four steaks, 3/4 teaspoons garlic salt, 3/4 teaspoons chili powder, 1/2 teaspoon black pepper coarse grind, and more.

Yes, Tenderloin Steaks with Pepper Jelly Sauce falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tenderloin Steaks with Pepper Jelly Sauce

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