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.
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)
How to Make It
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.