Pepper-Crusted Beef Tenderloin with Kumquat Marmalade |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Kumquats, carrot juice, Dijon mustard, and rice vinegar create a piquant accompaniment for peppered beef tenderloin. Try the kumquat marmalade with pork or chicken as well. Ingredients:
1 1/2 cups vertically sliced onion |
1/2 cup halved, seeded, and vertically sliced kumquats |
1/2 cup carrot juice or orange juice |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
2 thyme sprigs |
1 bay leaf |
2 teaspoons rice vinegar |
2 teaspoons olive oil |
1 1/2 to 2 tablespoons freshly ground mixed peppercorns or black peppercorns |
4 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick) |
1/2 teaspoon salt |
fresh chives (optional) |
Directions:
1. Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally. Remove from heat. Discard thyme sprigs and bay leaf. Stir in rice vinegar, and cool.
2. Heat oil in a large nonstick skillet over medium-high heat. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1/2 teaspoon salt. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with marmalade; garnish with chives, if desired.
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