Orange spiced beef tenderloin w/ confetti ric
Orange Beef Tenderloin
Last updated 6/12/2012 12:45:44 AM. Recipe ID 5670. Report a problem with this recipe.
Title: Orange spiced beef tenderloin w/ confetti ric
Yield: 4 Servings
1 c Rice -- long grain
1 lg Orange
1 ts Cornstarch
1/2 ts Salt
1/8 ts Cinnamon
1/8 ts Cloves -- ground
1 lb Beef tenderloins steak --
1/2 sm Radicchio -- chopped
2 tb Parsley -- chopped
Prepare rice as label directs, but do not add margarine. Keep warm.
With vegetable peeler, cut peel from orange into long strips. With
knife, trim white membrane from strips. Cut strips lengthwise into
matchstick thin strips. Into cup, squeeze juice from orange. You
should have about 1/2 C. Stir in cornstarch, salt, cinnamon, cloves,
and 2 T. sugar; set aside. In small saucepan over high heat, heat
orange peel strips and 1 C. water to boiling. Reduce heat to med.
low; simmer, uncovered, 10 minutes. Drain off liquid. Add 2 T. sugar
and 1/4 C. water to orange peel; cook 5 minutes longer; set orange
peel aside. While orange peels are cooking, spray 10" skillet with
nonstick cooking spray; place over med. high heat. Place steaks in
skillet and cook til browned on both sides, about 8 minutes for rare
or til of desired doneness. Remove steaks to 4 dinner plates. Into
drippings in skillet, stir orange juice mixture and 1/2 C. water;
heat to boiling. Cook, stirring, til mixture thickens slightly. To
serve, stir chopped radicchio and parsley into rice. Spoon rice onto
plates with steaks. Spoon sauce over steaks; sprinkle with orange
Didn't find the recipe you were looking for? Search for more here!