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Tenderloin Steak with Jalapeno Jelly
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Servings:
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about
scaling
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Cook Time: |
20 minutes |
Prep Time: |
20 minutes |
Cook Method: |
stove top |
Cook Temp: |
medium |
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This recipe is adapted from Cathy's self-published cookbook. The steak goes nicely with baked potatoes and a crisp green salad.
1. In a medium bowl, combine chili powder, garlic powder, black pepper, salt, oregano, and cumin. Rub mixture over steaks on both sides.
2. Heat oil in a large nonstick skillet over medium heat. Add steaks and cook 4 minutes on each side for medium rare, 5 minutes on each side for medium. Remove steaks to a plate and tent with foil.
3. Add beef broth, vinegar, and jalapeno jelly to pan. Use a wooden spoon to scrape and deglaze any cooked bits stuck to pan. Stir until sauce is melted, about 1 to 2 minutes.
4. Place steaks on four plates and spoon sauce over each steak. Serve immediately.
Source: Courtesy of Cathy Dwyer, Hannaford Fresh Magazine, July/Aug 2008
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3/4 tsp |
Chili powder |
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1/2 tsp |
Garlic powder |
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1/2 tsp |
Black pepper, ground |
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1/2 tsp |
Salt |
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1/4 tsp |
Dried oregano |
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1/4 tsp |
Ground cumin |
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1 1/4 lb |
Beef tenderloin |
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1 tsp |
Vegetable oil |
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1/2 cup |
Beef broth, low sodium |
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1/4 cup |
Balsamic vinegar |
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1 1/2 oz |
Cathy's Jalapeno Jelly_10 |
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