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 the 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 in the pan.  Cook for 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 the 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!