4 tenderloin steaks (1″ thick)
3/4 tsp garlic salt
3/4 tsp chile powder
1/2 tsp coarse ground black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves
1 TBSP olive oil
1/2 c beef stock
1/4 c balsamic or red wine vinegar
2 TBSP Jammin’ Jelly

Heat oil in a heavy large skillet over medium-high heat. Add steaks and cook for 6-8 minutes for rare/medium rare, turning once.

Combine dried spices and rub over both sides of steaks.

Transfer steaks to plate. Add stock, vinegar and Jammin’ Jelly to skillet. Cook 5 mins or until slightly thickened, stirring occasionally.

Place steaks back in pan and spoon sauce over steaks. Simmer for a few minutes.

! Savor !

Inspired by: epicurious