Orange Spiced Beef Tenderloin with Confetti Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Rice - long grain
1 cup	237ml	Orange (large)
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Cinnamon
1/8 teaspoon	0.6ml	Cloves - ground
		Sugar
1 lb	454g / 16oz	Beef tenderloins steak*
1/2 lb	227g / 8oz	Radicchio - chopped (small)
2 tablespoons	30ml	Parsley - chopped

Recipe Instructions

* cut into 4 pieces

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 cup Stir in cornstarch, salt, cinnamon, cloves, and 2 tbs sugar; set aside.

In small saucepan over high heat, heat orange peel strips and 1 cup water to boiling. Reduce heat to med. low; simmer, uncovered, 10 minutes. Drain off liquid. Add 2 tbs sugar and 1/4 cup 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 until browned on both sides, about 8 minutes for rare or until of desired doneness. Remove steaks to 4 dinner plates.

Into drippings in skillet, stir orange juice mixture and 1/2 cup water; heat to boiling. Cook, stirring, until 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.

Source:
SF Chronicle; Jan. 31, 1996 - WEEKEND COOK

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