Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade
Photo by Becky Luigart-Stayner


  • 1 ½ to 2 tablespoons freshly ground mixed peppercorns or black peppercorns
  • ½ teaspoon salt
  • ½ cup halved, seeded, and vertically sliced kumquats
  • 1 bay leaf
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
  • + 6 more ingredients
    • ½ cup carrot juice or orange juice
    • 1 ½ cups vertically sliced onion
    • 2 thyme sprigs
    • Fresh chives (optional)
    • 1 tablespoon Dijon mustard
    • 2 teaspoons rice vinegar

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 hea...

View full recipe at My Recipes


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