Kumquats, a citrus fruit popular in Asia, are currently in season here in America and worth trying. They’re a good source of fiber and high in Vitamin C and, unlike some of their citrus-y cousins, can be eaten with the skin intact. Try snacking on kumquats in place of clementines or oranges, or incorporating them into a sauce to accompany chicken, pork, or beef.
Pepper-Crusted Beef Tenderloin with Kumquat Marinade
1 ½ cups vertically-sliced onion
½ cup halved, seeded, and vertically-sliced kumquats
½ cup carrot juice or orange juice
1 tablespoon Dijon mustard
2 thyme sprigs
1 bay leaf
2 teaspoons rice vinegar
2 teaspoons olive oil
1 ½ to 2 tablespoons freshly ground mixed peppercorns or black peppercorns
4, 4-ounce beef tenderloin steaks, trimmed (about ¾-inch thick)
Fresh chives (optional)
- Combine first 6 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 let cool.
- Heat oil in a large nonstick skillet over medium-high heat. Place pepper in a shallow dish. Dredge steaks in pepper.
- Add beef to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with marmalade; garnish with chives, if desired.
Recipe from Cooking Light, December 2002