Tenderloin Steaks with Pepper Jelly Sauce
Grilled tenderloin marinated with a spicy chili rub and served with a red jalapeno jelly and vinegar sauce. Topped with sesame seeds and parsley.
Yield: 24 servings
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1. Combine chili powder, garlic salt, peppers, cumin and oregano. Rub 3/4 teaspoon seasoning over both sides of each steak; reserve.
|Chili powder||2 tablespoons|
|Garlic salt||2 tablespoons|
|Coarsely ground black pepper||1 tablespoon|
|Ground cumin||2 teaspoons|
|Dried oregano||2 teaspoons|
|Beef Loin, Tenderloin Steaks, Side Muscle On, Defatted (IMPS/NAMP 1189A)||24|
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2. Combine beef broth, vinegar and red pepper jelly in large saucepan. Bring to boil; cook, uncovered, until slightly thickened, stirring occasionally. Keep hot.
|Beef broth||3 cups|
|Balsamic vinegar||1 1/2 cups|
|Red wine vinegar||1 1/2 cups|
|Red jalapeno pepper jelly||3/4 cup|
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3. For each serving: Grill 1 steak to desired doneness, turning once.
4. Plate steak; portion #24 dipper (approximately 2-1/2 tablespoons) sauce over steak. Garnish with parsley and chili peppers.
|Red and green chili peppers|| as needed|
|Alternate Fresh Beef Cuts:|| |
Alternate Fresh Beef Cuts: Trim beef well and cut 1-inch thick.
|Loin, Tenderloin Steaks, Side Muscle Off, Skinned (IMPS/NAMP 1190A)|| na|
Nutrition information per serving: 375 calories; 13 g fat(5 g saturated fat; 5 g monounsaturated fat); 138 mg cholesterol; 356 mg sodium; 10 g carbohydrate; 0.3 g fiber; 49 g protein; 13.9 mg niacin; 1.0 mg vitamin B6; 2.7 mg vitamin B12; 3.4 mg iron; 56.2 mg selenium; 9.0 mg zinc; 185.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron