Tenderloin Steaks with Pepper Jelly Sauce

4 tenderloin steaks;1 inch thick
3/4 tsp garlic salt
3/4 tsp chili powder
1/2 tsp coarse grind black pepper
1/4 tsp ground cumin
1/4 tsp dried oregano leaves
1 Tbs olive oil
1/2 cup beef stock
1/4 cup balsamic OR red wine vinegar
2 Tbs 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 medium-high heat 3 min. 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 min. or until slightly thickened, stirring occasionally. Spoon sauce over steaks; garnish with parsley and chili peppers.

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