Ingredients
4	each	tenderloin steaks (1 inch thick)
3/4	teaspoon	garlic salt
3/4	teaspoon	chili powder
1/2	teaspoon	black pepper, coarse grind
1/4	teaspoon	cumin, ground
1/4	teaspoon	dried oregano leaves
1	tablespoon	olive oil
1/2	cup	beef stock
1/4	cup	balsamic OR red wine vinegar
2	tablespoon	jalapeno pepper jelly
1		parsley sprigs
1		red & green chili peppers
Directions:
Combine garlic salt, chili powder, pepper, cumin and oregano. Rub over both sides of steaks. Heat oil in a heavy large skillet over medium-high heat 3 minutes. Add steaks. Cook 6-8 minutes for rare to medium rare, turning once. Transfer steaks to serving platter; keep warm. Add stock, vinegar and jelly to skillet; cook 5 minutes or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chili peppers.

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