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Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 skewers and about 2/3 cup salsa)
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)

Nutrition 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

How to Make It

  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.