Ingredients
- 4 tenderloin steaks
- 1 parsley sprigs
- 1/2 cup beef stock
- 1/4 cup balsamic
- 2 tablespoon jalapeno pepper jelly
- 1 tablespoon olive oil
- 3/4 teaspoon garlic salt
- 3/4 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano leaves (dried)
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 3 minutes. Add steaks. Cook 6-8 minutes for 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.
