Jalapeno Tenderloin

INGREDIENTS

4 well-trimmed beef tenderloin steaks, cut 1 inch thick (approx. 4 ounces each)
3/4 teaspoon each garlic salt and chilli powder
1/2 teaspoon coarse grind black pepper
1/4 teaspoon each ground cumin and dried oregano leaves, crushed
1 tablespoon vegetable oil
1/2 cup ready-to-serve beef broth
1/4 cup balsamic or red wine vinegar
2 tablespoons red jalapeno pepper jelly
Parsley sprigs(optional)
Red and green chilli peppers (optional)

COMBINE garlic salt, chilli powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in heavy large skillet over medium-high heat 3 minutes. Add steaks. Cook 6 to 8 minutes for rare to medium-rare, turning over once. Transfer steaks to serving platter; keep warm. Pour off and discard drippings. Add broth, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chilli peppers.

Makes 4 servings.

Preparation time 15 minutes; Cooking time 15 minutes.

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Last updated February 15, 1998.