Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

rstarrlemaitre's Review

December 23, 2011
Almost creamy marmalade, great carrot and kumquat flavor. Was a super cooling contrast to the beef, which had exactly the right amount of pepper crusting. A very elegant dinner!