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Beef Tenderloin with Pepper Jelly Sauce




Source of Recipe


Internet


List of Ingredients




1 (4-pound) center-cut beef tenderloin
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 1/2 cups beef stock
3/4 cup balsamic wine vinegar
1/3 cup jalapeno pepper jelly


Recipe



Preheat oven to 450 degrees. Trim fat from tenderloin. Tie at equal intervals in 4 places around tenderloin. Combine salt, chili powder, pepper, cumin, and oregano in a small bowl. Rub mixture over tenderloin. Place tenderloin on rack in roasting pan in the middle of oven. Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to heated platter. Let stand at room temperature for 10 minutes before serving.

Pour off fat. Add stock, vinegar, and jelly to pan. Cook for 5 minutes or until slightly thickened, stirring occasionally. Serve in 1-inch-thick slices with sauce spooned over each serving. Serves 8.