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Tenderloin Steak with Jalapeno Jelly
This recipe is adapted from Cathy's self-published cookbook. The steak goes nicely with baked potatoes and a crisp green salad.
3/4 teaspoon Chili powder
1/2 teaspoon Garlic powder
1/2 teaspoon Black pepper, ground
1/2 teaspoon Salt
1/4 teaspoon Dried oregano
1/4 teaspoon Ground cumin
1 1/4 lb Beef tenderloin
1 teaspoon Vegetable oil
1/2 cup Beef broth, low sodium
1/4 cup Balsamic vinegar
3 Tbsp. Cathy's Jalapeno Jelly (see page 11-12 for recipe)
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Tenderloin Steak with Jalapeno Jelly

Tenderloin Steak with Jalapeno Jelly

Tenderloin Steak with Jalapeno Jelly
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:12 minutes
1. In a medium bowl, combine chili powder, garlic powder, black pepper, salt, oregano, and cumin. Rub mixture over steaks on both sides.
2. Heat oil in a large nonstick skillet over medium heat. Add steaks and cook 4 minutes on each side for medium rare, 5 minutes on each side for medium. Remove steaks to a plate and tent with foil.
3. Add beef broth, vinegar, and jalapeno jelly to pan. Use a wooden spoon to scrape and deglaze any cooked bits stuck to pan. Stir until sauce is melted, about 1 to 2 minutes.
4. Place steaks on four plates and spoon sauce over each steak. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2008