Quench MagazineTenderloin Steaks with Pepper Jelly Sauce | Jellies and Jams | Quench Magazine

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 tablespoons jalapeno pepper jelly
• 1 parsley sprigs
• 1 red & green chili peppers