Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

Recipe by Cooking Light December 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

211 calories; calories from fat 29%; fat 6.9g; saturated fat 1.9g; mono fat 3.3g; poly fat 0.4g; protein 23.8g; carbohydrates 17.1g; fiber 3.4g; cholesterol 60mg; iron 4.1mg; sodium 611mg; calcium 62mg.
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