Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Name: Pepper-Crusted Beef Tenderloin with Kumquat Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 454 grams beef tenderloin steaks, trimmed (about 3/4 inch thick); 2 Tbsps freshly ground mixed peppercorns or black peppercorns; 1 Tbsp Dijon mustard; 118 milliliters halved, seeded, and vertically sliced kumquats; 2 teaspoons olive oil; 355 milliliters vertically sliced onion; 118 milliliters carrot juice or orange juice; 2 teaspoons rice vinegar; 0 teaspoons salt; 1 teaspoons salt; 2 thyme sprigs

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade might be just the main course you are searching for. One serving contains 251 calories, 27g of protein, and 9g of fat. This gluten free, dairy free, and primal recipe serves 4. Head to the store and pick up salt, kumquats, orange juice, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally.

Equipment you will use

Sauce Pan