" A great dish when you feel like treating yourself to something nice."


  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


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