Beef Tenderloin With Pepper Jelly Sauce

This is so good. It is a recipe from Best of the Best from Big Sky Cookbook. We usually cook ours longer as we prefer medium to medium well.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4  lbs  center cut beef tenderloin
• 1 1⁄2 teaspoons salt
• 3⁄4 teaspoon chili powder
• 1⁄2 teaspoon fresh coarse ground black pepper
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon dried oregano leaves
• 1 1⁄2 cups  beef stock
• 3⁄4 cup  balsamic vinegar
• 1⁄3 cup  jalapeno jelly

Directions

1. Preheat oven to 450 degrees F.
2. Trim fat from tenderloin or have butcher do it. Tie string around tenderloin at 4 equal intervals.
3. Mix dry ingredients and rub mixture all over tenderloin.
4. Place tenderloin on rack in roasting pan in middle of oven.
5. Roast for 30 minutes or to 120 degrees on meat thermometer. Transfer to platter and cover with foil, let rest for 10 minutes.
6. Pour off fat from roasting pan. Add beef stock, balsamic vinegar and jelly to pan. Cook for 5 minutes or until thickened, stirring occasionally.
7. Slice tenderloin in 1 inch slices and spoon sauce over top of each serving.