Filet Mignon with Red Jalapeno Sauce

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

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Ingredients:

four (4 oz.) beef tenderloin steaks, cut 1″ thick
3/4 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. coarsely ground black pepper
1/4 tsp. salt
1/4 tsp. dried oregano
1/4 tsp. ground cumin
1 tsp. canola oil
1/2 cup no-salt-added beef broth
1/4 cup balsamic vinegar 2 Tbsp. red jalapeño pepper jelly

Instructions:

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

Heat the oil in a large cast iron skillet over medium-high heat for 2 minutes. Add the steaks and cook for 4 minutes on each side until desired degree of doneness. Remove the steaks the from skillet and set aside to keep warm.

Add the broth, vinegar and jelly to skillet and cook for 5 minutes or until it thickens slightly , stirring frequently. Spoon the sauce over the steaks.

Yields 4 servings.

Recipe by Peni and Denise DiPietro.