Wednesday, November 10, 2010

Tenderloin Steaks with Pepper Jelly Sauce

* Exported from MasterCook *

Tenderloin Steaks with Pepper Jelly Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Light 1995 Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 (4-ounce) beef tenderloin steaks -- (1 inch thick)
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon vegetable oil
1/2 cup no-salt-added beef broth
1/4 cup balsamic vinegar
2 tablespoons red jalapeño pepper jelly

Trim fat from steaks. Combine chili powder and next 5 ingredients
(chili
powder through cumin), and stir well. Rub chili powder mixture over
both
sides of steaks.

Heat oil in a large nonstick skillet over medium-high heat 2 minutes.
Add
steaks, and cook 4 minutes on each side or until desired degree of
doneness. Remove steaks from skillet; set aside, and keep warm. Add
broth,
vinegar, and jelly to skillet, and cook 5 minutes or until slightly
thickened, stirring frequently.

(serving size: 1 steak and 1 tablespoon sauce)

Source:
"Cooking Light, Sept. 1995, page 124"
Copyright:
"© Cooking Light"

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Per Serving: 367 Calories; 27g Fat (66.7%
calories from fat); 21g Protein; 9g Carbohydrate; trace Dietary Fiber;
80mg Cholesterol; 356mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean
Meat;
0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

Serving Ideas : Spoon sauce over steaks.

NOTES : This recipe was a 1993 National Beef Cook-Off winner in two
categories: Best Indoor Recipe and Most Convenient Recipe. "My
goal was to keep this recipe low-calorie, quick, and flavorful.
I
used a dry rub instead of marinating, which gave the steaks a
distinct flavor, and the recipe only takes about 20 minutes to
prepare." — Frances C. Andrews Wilson, North Carolina.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 117 0 766

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