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