Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 2 skewers and about 2/3 cup salsa)

Recipe from

Nutritional Information

Calories 211
Caloriesfromfat 29 %
Fat 6.9 g
Satfat 1.9 g
Monofat 3.3 g
Polyfat 0.4 g
Protein 23.8 g
Carbohydrate 17.1 g
Fiber 3.4 g
Cholesterol 60 mg
Iron 4.1 mg
Sodium 611 mg
Calcium 62 mg

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)

Preparation

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.

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.

Note:

December 2002
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