Yield: 4 servings
4 Beef Tenderloins; Well Trimmed, 1-Inch Thick About 4 Oz Each
3/4 teaspoon Garlic Salt
3/4 teaspoon Chili Powder
1/2 teaspoon Black Pepper; Coarse Ground
1/4 teaspoon Ground Cumin
1/4 teaspoon Dried Oregano Leaves; Crush
1 tablespoon Vegetable Oil
1/2 cup Beef Broth; Ready To Serve
1/4 cup Balsamic Or Red Wine Vinegar
2 tablespoon Red Jalapeno Pepper Jelly
Parsley Springs
Red And Green Chili Peppers
Combine the garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of the steaks. Heat the oil in a heavy large skillet, over medium high heat, for 3 minutes. Add the steaks and cook for 6 to 8 minutes for rare to medium rare, turning once. Place the steaks on a serving platter and keep warm. Pour off and discard the drippings. Add the broth, vinegar, and jelly to the skillet and cook for 5 minutes or until slightly thickened, stirring occasionally. Spoon the sauce over the steaks, garnish with the parsley and chili peppers and serve warm.