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Tenderloin Steaks with Pepper Jelly Sauce
RecipeBeef Cuts
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
1. Combine chili powder, garlic salt, peppers, cumin and oregano. Rub 3/4 teaspoon seasoning over both sides of each steak; reserve.
Chili powder2 tablespoons
Garlic salt2 tablespoons
Coarsely ground black pepper1 tablespoon
Ground cumin2 teaspoons
Dried oregano2 teaspoons
Beef Loin, Tenderloin Steaks, Side Muscle On, Defatted (IMPS/NAMP 1189A)24
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 broth3 cups
Balsamic vinegar1 1/2 cups
Red wine vinegar1 1/2 cups
Red jalapeno pepper jelly3/4 cup
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.
Parsley sprig
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
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