Wednesday, January 04, 2006

Filet Mignon with Red Jalapeno Pepper Sauce Recipe

Four 4-ounce beef tenderloin steaks, cut 1-inch thick
3/4 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1 teaspoon canola oil
1/2 cup no-salt-added beef broth
1/4 cup balsamic vinegar
2 Tablespoons red Jalapeno pepper jelly

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

Heat oil in a large cast iron skillet over medium high heat 2 minutes. Add steaks and cook 4 minutes on each side 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. Spoon sauce over steaks.

Serves: 4


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