8 beef tenderloin steaks, 1/2 inch thick

1 egg

1-1/2 teaspoons milk

1-1/2 teaspoons Worcestershire sauce

1/4-teaspoon hot pepper sauce

3 tablespoons all-purpose flour

1/2-teaspoon garlic salt

1/4-teaspoon coarse grind black pepper

1-cup finely chopped Texas Pecans

2-tablespoons butter

1-tablespoon peanut oil

1/4-teaspoon chili powder

1/8 teaspoon ground red pepper

1-cup beef broth

1/3 cup Texas pecan halves

Garnish:

Cilantro

Tomato wedges

Pickled jalapeno peppers

Prepare Caramelized Onions (recipe follows). Meanwhile, whisk egg, milk, Worcestershire sauce and pepper sauce until blended. Combine flour, salt and black pepper; reserve 1 tablespoon for sauce. Press beef tenderloin steaks with palm of hand to flatten to 3/8-inch thickness; dredge in remaining flour mixture. Dip into egg mixture, then into chopped pecans to coat lightly. Heat butter and oil in a 12 inch frying pan over medium-high heat until hot, about 3 minutes.

Stir in chili powder and red pepper. Add steaks; panfry 4 to 6 minutes or until steaks are rare to medium rare or to desired doneness, turning once. Remove steaks from pan; keep warm. Combine reserved flour mixture with beef broth until smooth; stir into drippings in pan with Worcestershire sauce mixture. Cook over medium-high heat 4 to 5 minutes or until sauce thickens and reduces slightly, stirring constantly. Strain sauce. Add pecan halves to sauce. Place Caramelized Onions in center of heated platter; arrange steaks around onions. Spoon 2 to 3 pecan halves from sauce over each steak; drizzle with a small amount of sauce. Garnish with lettuce, tomato wedges and jalapeno peppers. Serve with remaining sauce.

Makes 4 servings. CARAMELIZED ONIONS:

2 large Vidalia onions, thinly sliced

2 tablespoons butter

2 teaspoons packed light brown sugar

Cook onions in butter in large frying pan over medium-high heat 8 to 10 minutes or until golden, stirring frequently. Stir in brown sugar; cook until melted. Keep warm. Makes about 1 3/4 cups.