How To make Tenderloin Steaks with Pepper Jelly Sauce
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Ingredients
4
each
tenderloin steaks (1 inch thick)
3/4
teaspoon
garlic salt
3/4
teaspoon
chili powder
1/2
teaspoon
black pepper, coarse grind
1/4
teaspoon
cumin, ground
1/4
teaspoon
dried oregano leaves
1
tablespoon
olive oil
1/2
cup
beef stock
1/4
cup
balsamic OR red wine vinegar
2
tablespoon
jalapeno pepper jelly
1
parsley sprigs
1
red & green chili peppers
Directions:
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over medium-high heat 3 minutes. Add steaks. Cook 6-8 minutes for rare to medium rare, turning once.
Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally.
Spoon sauce over steaks; garnish with parsley and chili peppers.
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In the last week we've had our first series of hard freezes. I picked all our peppers before the first one and decided to make a couple runs of pepper jelly for us to eat this winter.
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This is a quick and easy bbq sauce. Blackberries and pepper jelly give it a really nice flavor. I hope you give this one a try.
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2 C Ketchup
1 C Water
1/2 C Apple Cider Vinegar
2 T Worcestershire Sauce
2 T Honey
1 C Blackberries
3/4 C Brown Sugar
1 Lemon, Juiced
1 t Garlic Powder
1 t Onion Powder
1 t Salt
1 t Freshly Cracked Black Pepper
Pepper Jelly
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Jalapeno Pepper Jelly | It's Only Food w/ Chef John Politte
Jalapeno Pepper Jelly.
Get the recipe at
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