Ingredients
- 4 tenderloin steaks
- 1 parsley sprigs
- 120 ml beef stock
- 65 gr balsamic
- 18 gr jalapeno pepper jelly
- 16 ml olive oil
- 2 gr garlic salt
- 2 gr chili powder
- 1 gr black pepper
- 1 gr cumin
- 1 gr 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.
