Filet Mignon With Red Jalapeno Pepper Sauce Recipe
Servings: 4
Ingredients
- 4 x beef tenderloin steaks, 1" thick (4 ounce ea)
- 3/4 tsp chili pwdr
- 1/2 tsp garlic pwdr
- 1/2 tsp coarsely-grnd black pepper
- 1/4 tsp salt
- 1/4 tsp dry oregano
- 1/4 tsp grnd cumin
- 1 tsp canola oil
- 1/2 c. no-salt-added beef broth
- 1/4 c. balsamic vinegar
- 2 Tbsp. red jalapeno pepper jelly
Directions
- Trim fat from steaks. Combine chili pwdr and next five ingredients (chili pwdr through cumin) and mix well. Rub chili pwdr mix over both sides of steaks.
- Heat oil in a large cast-iron skillet over medium-high heat 2 min. Add in steaks and cook 4 min on each side till desired degree of doneness. Remove steaks from skillet; set aside and keep hot.
- Add in broth, vinegar, and jelly to skillet and cook 5 min or possibly till slightly thickened, stirring frequently. Spoon sauce over steaks.
- This recipe yields 4 servings. Specialty Recipe
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 4 servings | |
| Calories 254 | |
| Calories from Fat 102 | 40% |
| Total Fat 11.34g | 14% |
| Saturated Fat 4.03g | 16% |
| Trans Fat 0.01g | |
| Cholesterol 76mg | 25% |
| Sodium 306mg | 13% |
| Potassium 364mg | 10% |
| Total Carbs 10.69g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 7.89g | 5% |
| Protein 25.46g | 41% |
