|1 cup||Rice -- long grain|
|⅛ teaspoon||Cloves -- ground|
|1 pounds||Beef tenderloins steak --|
|½ small||Radicchio -- chopped|
|2 tablespoons||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 ½ 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 ¼ 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 ½ 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.
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