4    Tenderloin steaks (1"thick)
3/4 ts Garlic salt
3/4 ts Chili powder
1/2 ts Coarse grind black pepper
1/4 ts Ground cumin
1/4 ts Dried oregano leaves
1 tb Olive oil
1/2 c  Beef stock
1/4 c  Balsamic or red wine vinegar
2 tb 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 6-8 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.