Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Pepper-Crusted Beef Tenderloin with Kumquat Marmalade
13 Ingredients
  • 1 1/2 cups vertically sliced onion
  • 1/2 cup halved, seeded, and vertically sliced kumquats
  • 1/2 cup carrot juice or orange juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 2 thyme sprigs
  • 1 bay leaf
  • 2 teaspoons rice vinegar
  • 2 teaspoons olive oil
  • 1 1/2 to 2 tablespoons freshly ground mixed peppercorns or black peppercorns
  • 4 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)
  • 1/2 teaspoon salt
  • Fresh chives (optional)
Nutrition
351
18% daily value
4 servings
                                       
                                            low-​carb, dairy-​free, gluten-​free
     

Fat

35% 23

Saturated

42% 8

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 1

Carbs

5% 14

Carbs (net)

- 10

Fiber

16% 4

Sugars

- 6

Sugars, added

- 0

Protein

47% 24

Cholesterol

31% 93

Sodium

22% 528

Calcium

9% 85

Magnesium

11% 46

Potassium

13% 590

Iron

15% 3

Zinc

37% 4

Phosphorus

34% 236

Vitamin A

32% 291

Vitamin C

23% 20

Thiamin (B1)

10% 0

Riboflavin (B2)

12% 0

Niacin (B3)

46% 7

Vitamin B6

56% 1

Folate equivalent (total)

7% 28

Folate (food)

- 28

Folic acid

- 0

Vitamin B12

50% 1

Vitamin D

- 0

Vitamin E

8% 1

Vitamin K

11% 13

Sugar alcohols

- 0

Water

- 162
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