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Tenderloin Steak with Jalapeno Jelly

  • Servings:

    Serves 4 as an appetizer

  • Prep Time:

    20 minutes

  • Cook Time:

    12 minutes

Ingredients

This recipe is adapted from Cathy's self-published cookbook. The steak goes nicely with baked potatoes and a crisp green salad.
3/4 teaspoon Chili powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper, ground
1/2 teaspoon Salt
1/4 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 1/4 lb Beef tenderloin
1 teaspoon Vegetable oil
1/2 cup Beef broth, low sodium
1/4 cup Balsamic vinegar
3 Tbsp. Cathy's Jalapeno Jelly (see page 11-12 for recipe)
Tenderloin Steak with Jalapeno Jelly

Directions

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: Hannaford fresh Magazine, July - August 2008

Nutrition

Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 4 g (20%)
Cholesterol 70 mg (23%)
Sodium 390 mg (16%)
Total Carbohydrates 11 g (4%)
Dietary Fiber 0 g (0%)
Protein 26 g (43%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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