Pepper-Crusted Beef Tenderloin With Kumquat Marmalade

• 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)

1. 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.
2. 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 teaspoon 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.

onion, kumquats, carrot juice, mustard, salt, thyme, bay leaf, rice vinegar, olive oil, freshly ground mixed, beef tenderloin, salt, fresh chives

Taken from www.myrecipes.com/recipe/pepper-crusted-beef-tenderloin-with-kumquat-marmalade (may not work)