1 1\/2 C. vertically sliced onion
\n1\/2 C. halved, seeded, and vertically sliced kumquats
\n1\/2 C. carrot juice or orange juice
\n1 T. Dijon mustard
\n1\/4 tsp. salt
\n2 thyme sprigs
\n1 bay leaf
\n2 tsp. rice vinegar
\n2 tsp. olive oil
\n1 1\/2 to 2 T. freshly ground mixed peppercorns or black peppercorns
\n4 (4-oz.) beef tenderloin steaks, trimmed (about 3\/4 inch thick)
\n1\/2 tsp. salt
\nFresh chives (optional)<\/p>\n
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 heat. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1\/2 tsp. 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.<\/p>\n
Yield: 4 servings
\nServing size: 2 skewers and about 2\/3 C. salsa<\/p>\n
Calories: 211
\nFat: 6.9g
\nFiber: 3.4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. vertically sliced onion 1\/2 C. halved, seeded, and vertically sliced kumquats 1\/2 C. carrot juice or orange juice 1 T. Dijon mustard 1\/4 tsp. salt 2 thyme sprigs 1 bay leaf 2 tsp. rice vinegar 2 tsp. olive oil 1 1\/2 to 2 T. freshly ground mixed peppercorns or black peppercorns 4 (4-oz.) beef tenderloin steaks, trimmed (about 3\/4 inch thick) 1\/2 tsp. salt Fresh chives (optional) Combine first 7 ingredients in a small saucepan; bring to…<\/p>\n