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Recipe - Filet Mignon with Jalapeno Pepper Sauce
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" A great dish when you feel like treating yourself to something nice."
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Ingredients:
4- 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
1/2 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 E. Waldo Ward Hot Jalapeno Pepper Jelly (red)
Directions:
1 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 the steak.
2 Heat oil in a large cast iron skillet over medium-high heat for 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.
3 Add broth, vinegar, and jelly to skillet and cook 5 minutes or until slightly thickened, stirring frequently. Spoon sauce over steaks.
4 Servings
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626.355.1218 |
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jelly@waldoward.com |
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273 E. Highland Ave.
Sierra Madre, CA 91024 |
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