Quench MagazineTenderloin Steaks with Pepper Jelly Sauce | Jellies and Jams | Quench Magazine
Tenderloin steaks infused with a spicy pepper jelly sauce. Perfect for a flavorful and sophisticated meal. Read the full recipe on Quench Magazine.
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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 tablespoons jalapeno pepper jelly
- 1 parsley sprigs
- 1 red & green chili peppers
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