Recipe - Tenderloin Steaks With Pepper Jelly Sauce

4 Tenderloin steaks (1"thick)
Three fourths teaspoon Garlic salt
Three fourths teaspoon Chili powder
One half teaspoon Coarse grind black pepper
One fourth teaspoon Ground cumin
One fourth teaspoon Dried oregano leaves
1 tablespoon Olive oil
One half cup Beef stock
One fourth cup Balsamic or red wine vinegar
2 tablespoon Jalapeno pepper jelly
Parsley sprigs
Red & green chili peppers

Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over
both sides of steaks. Heat oil in a heavy large skillet over med. high heat
3 min. Add steaks. Cook 68 min. for rare to med. rare, turning once.
Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly
to skillet; cook 5 min. or until slightly thickened, stirring occasionally.
Spoon sauce over steaks; garnish with parsley and chili peppers.