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Beef with jalapeno cream sauce

As posted on AJC.com by Jeanne Besser

Serves: 4

  • 2 (8-ounce) filets mignon, sliced horizontally into 1/2-inch thick steaks or 1 pound sirloin steak
  • 2 to 3 jalapeños, seeded and thinly sliced
  • 2 garlic cloves, julienned
  • 1 small onion, halved and thinly sliced
  • 1 cup heavy cream

In a large, lightly oiled skillet over high heat, sear meat for 1 minute per side. Reduce heat to medium and cook for 2 to 3 minutes per side, or until meat begins to feel almost firm to the touch, but with a little spring. Remove meat to a plate. If necessary, add a little more oil to the skillet. Over medium-high heat, sauté jalapeños, garlic and onion for 4 to 7 minutes, or until softened. Add cream and bring to a light boil and cook for 1 to 2 minutes or until slightly thickened.


“Beef with jalapeno cream sauce”