Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 29%
  • Fat: 6.9g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 23.8g
  • Carbohydrate: 17.1g
  • Fiber: 3.4g
  • Cholesterol: 60mg
  • Iron: 4.1mg
  • Sodium: 611mg
  • Calcium: 62mg


  • 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)


  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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