Post by chief_cook2 on Jan 1, 2003 13:28:24 GMT -6
Makes 4 Portions
Ingredients:
4 teaspoons Sunkist fresh orange zest, chopped
2 teaspoons Crushed black peppercorns
1 1/2 pounds (8 each) Beef tenderloin, 3/4" thick, 3 ounces each
Salt to taste
8 tablespoons Butter
4 tablespoons Shallots, minced
4 tablespoons Red bell peppers, diced
4 tablespoons Green bell peppers, diced
1/2 cup Sunkist fresh-squeezed orange juice
4 tablespoons Sunkist fresh orange segments, diced
TO MAKE ONE PORTION:
Combine 1 teaspoon Sunkist® fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.
Use 2 beef tenderloin medallions per portion. Season each with salt to taste.
Then coat 1 side of each medallion with Sunkist fresh orange zest and peppercorn mixture.
Melt 1 tablespoon of butter in small skillet over medium heat. Place crusted side of medallion in butter and cook 4 -5 minutes until browned.
Turn meat and cook on other side 4 -5 minutes for medium rare. Remove from skillet and hold warm. (if meat is desired well done, place pan in 350°F oven until desired doneness.)
Add a second tablespoon of butter to pan, melt over medium heat and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers. Cook 3 - 4 minutes until tender.
Stir in 2 tablespoons of Sunkist fresh-squeezed orange juice and bring to a boil.
Stir 1-tablespoon Sunkist fresh diced orange segments into hot liquid, and then remove from heat.
Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions.
Serve immediately.