Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes

Tenderloin Steak with Pepper Jelly Sauce and Corn Cakes

Servings: Serves 4, Prep Time: 20 minutes, Cook Time: 12 minutes

Ingredients:

-4 tenderloin steaks (1" thick)

-¾ tsp garlic salt

-¾ tsp chili powder

-½ tsp coarse grind black pepper

-¼ tsp ground cumin

-¼ tsp dried oregano leaves

-1 tbsp. olive oil

-½ cup beef stock

-¼ cup balsamic or red wine vinegar

-1/3 cup Pepper Jelly

Directions:

1. Combine garlic salt, chili powder, pepper, cumin, and oregano.  Rub over both sides of steaks.

2. Heat oil in a heavy large skillet over med. high heat.  Add steaks and cook for 6-8 minutes for rare to med. rare, turning once.  Transfer steaks to plate.

3. Add stock, vinegar, and Pepper Jelly to the skillet.  Use a wooden spoon to scrape and deglaze any cooked bits stuck to the pan.  Cook 5 minutes or until slightly thickened, stirring occasionally.

4. Place steaks back in pan and spoon over steaks, simmer for a few minutes.

Corn Cakes

-1¼ cup all-purpose flour

-1/3 cup sugar

-¾ cup coarse yellow cornmeal

-2 ears fresh corn, kernels removed from cobs

-2 teaspoons baking powder

-½ teaspoon kosher salt

-¾ cup milk

-1 tablespoon honey

-¼ cup sunflower oil

-1 large egg

In a large bowl, combine flour, sugar, corn, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.  In a small bowl, whisk together milk, honey, oil, and egg.  Pour mixture into center of dry ingredients and mix until just blended.  Do not over-mix! Heat a pan or griddle and grease with a little oil.  Add ¼ cup batter per cake to the griddle and cook 2 minutes per side, till puffed and golden.  Serve immediately.

To serve: Place a corn cake and steak in the center of the plate, and top with a large scoop of Pepper Jelly. Allow to melt slightly and serve!