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Filet Mignon w/ Red Jalapeņo Sauce
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    Filet Mignon w/ Red Jalapeņo Sauce

  • Four 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
  • 1/4 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 red Jalapeņo pepper jelly
  • 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 5 minutes or until slightly thickened, stirring frequently. Spoon sauce over steaks.

    Serves: 4.

    This recipe can be found in the latest cookbook, Cooking Smart Using Ingredients on Hand, by Peni DiPietro and Denise DiPietro, owner of the Double D Guest Ranch. For ordering information, please mailto:edspeni@aol.com

    From: Peni DiPietro and Denise DiPietro
    Posted By: ???
    Post Date: ???

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