Orange Spiced Beef Tenderloin with Confetti Rice

This elegant yet approachable dish features tender beef tenderloin steaks seared to perfection and finished with a zesty, spiced orange glaze. The star of the plate is the vibrant "confetti" rice, a fluffy bed of long-grain rice tossed with finely chopped radicchio and fresh parsley for a pop of color and bitter crunch. The combination of sweet citrus, warm spices like cinnamon and cloves, and the savory richness of the beef creates a harmonious balance of flavors. Ideal for a romantic dinner or a sophisticated weeknight meal, this recipe brings restaurant-quality presentation to your home kitchen with minimal fuss.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 450

Dietary: Vegan

Description

This elegant yet approachable dish features tender beef tenderloin steaks seared to perfection and finished with a zesty, spiced orange glaze. The star of the plate is the vibrant "confetti" rice, a fluffy bed of long-grain rice tossed with finely chopped radicchio and fresh parsley for a pop of color and bitter crunch. The combination of sweet citrus, warm spices like cinnamon and cloves, and the savory richness of the beef creates a harmonious balance of flavors. Ideal for a romantic dinner or a sophisticated weeknight meal, this recipe brings restaurant-quality presentation to your home kitchen with minimal fuss.

Directions

1
Prepare the rice according to package directions, omitting the margarine/butter. Keep warm until ready to serve.
2
Using a vegetable peeler, cut long strips of peel from the orange. Trim away the white pith/membrane from the strips using a knife.
3
Cut the orange peel strips lengthwise into thin matchsticks.
4
Squeeze the juice from the orange into a measuring cup; you should have approximately 1/2 cup.
5
In the cup with the orange juice, whisk together the cornstarch, 1/2 teaspoon salt, cinnamon, cloves, and 2 tablespoons sugar. Set aside.
6
In a small saucepan, bring 1 cup water and the orange peel matchsticks to a boil over high heat.
7
Reduce heat to medium-low and simmer uncovered for 10 minutes to soften the peel.
8
Drain the liquid from the orange peels. Return peels to the pan, add 2 tablespoons sugar and 1/4 cup water, and cook for 5 minutes longer. Set candied peels aside.
9
While the peels cook, spray a 10-inch skillet with nonstick cooking spray and place over medium-high heat.
10
Season beef tenderloin steaks with salt and pepper. Place steaks in the hot skillet and cook until browned on both sides, about 4 minutes per side for rare or until desired doneness is reached.
11
Remove steaks from the skillet and place on 4 dinner plates. Tent with foil to keep warm.
12
Into the drippings remaining in the skillet, stir the orange juice mixture and 1/2 cup water.
13
Heat the sauce to a boil, stirring constantly, until the mixture thickens slightly.
14
Stir the chopped radicchio and parsley into the warm rice.
15
Spoon the radicchio rice onto the plates beside the steaks.
16
Spoon the orange glaze over the steaks and sprinkle with the candied orange peel matchsticks. Serve immediately.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 4.5g23%
Cholesterol 75mg25%
Sodium 600mg25%
Total Carbohydrate 45g15%
Dietary Fiber 1g4%
Sugars 15g
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/orange-spiced-beef-tenderloin-w-confetti-ric/