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Filet Mignon with Red Jalapeno Pepper Sauce
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- #19649
Steak purists might tell you that a properly cooked filet doesn't need anything in the way of toppings, but they probably haven't tried this fiery jalapeno jelly and balsamic based sauce. If you're fresh out of filet mignon, this sauce is still phenomenal on other cuts like rib-eye.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
4 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
1/4 teaspoon dried oregano
1/4 teaspoon cumin
1 teaspoon canola oil
1/2 cup no-salt-added beef broth
1/4 cup balsamic vinegar
2 tablespoons red jalapeno pepper jelly
directions
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 steaks.
Heat oil in a large cast iron skillet over medium high heat 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.
Add broth, vinegar, and jelly to skillet and cook for 5 minutes or until slightly thickened, stirring frequently. Spoon sauce over steaks.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 25, 2011
Outstanding! I loved it, kids loved it. The sauce was unreal!