BEEF TENDERLOIN WITH PEPPER JELLY SAUCE

Beef Tenderloin with Pepper Jelly Sauce image

Number Of Ingredients 9

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 base
3/4 cup balsamic wine vinegar
1/3 cup jalapeño pepper jelly

Steps:

Preheat oven to 450°. Trim fat from tenderloin. Tie at equal intervals in 4 places around tenderloin. Combine salt, chili powder, pepper, cumin, and oregano in small bowl. Rub mixture over tenderloin. Place tenderloin on rack in roasting pan in middle of oven. Roast for 30 minutes or to 120° 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. Fun Fact: Southern Idaho near Bruneau is home to a unique desert formed in the middle of a natural basin. The Bruneau dunes contain the largest single sand dune in North America. The two most prominent dunes cover about 600 acres.

Nutrition Facts : Nutritional Facts Serves