Beef Medallions with Red Pepper Jelly
Serves 4

4 - 4 oz (112 g) beef tenderloin or strip loin medallions (ask your butcher)
1 - 2 Tbsp (15-30 ml) VE Beef & Steak Rub
1 Tbsp (15 ml) vegetable oil
¼ cup (60 ml) VE Red Pepper Jelly
VE Sea Salt & Pepper, to taste

1. Preheat oven to 400°F (205°C) and season steak medallions with VE Beef & Steak Rub.
2. Heat a VE non-stick frying pan to medium high; add vegetable oil and sear steaks on both sides.
3. Transfer pan to oven and cook to desired doneness. Remove steaks from pan, loosely tent with foil and allow to rest for at least 5 minutes.
4. While steaks are resting, return pan to top of stove and heat to medium. Add VE Red Pepper Jelly and stir until melted. Spoon onto plates and place steaks on top. Season with VE Sea Salt and VE Pepper.

Lean beef is a good source of iron. Iron helps supply the whole body with life-giving oxygen.

Per serving: Calories 240, Fat 10 g (Saturated 2.5 g, Trans 0 g), Cholesterol 55 mg, Sodium 125 mg, Carbohydrates 13 g (Fibre 1 g, Sugars 10 g), Protein 24 g.