Ingredients
4 tenderloin steaks (1" thick)
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
Preparation
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. Add steks and cook for 6-8 minutes for rare to med. rare, turning once. Transfer steaks to plate. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Place steaks back in pan and spoon over steaks, simmer for a few minutes.
