Title: Orange spiced beef tenderloin w/ confetti ric
 Categories: Beef
      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
           Sugar
      1 lb Beef tenderloins steak --
           Cut
      4    Pieces
    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
  peel.