Pepper-Crusted Beef Tenderloin with Kumquat Marmalade

Ingredients

• 1  bay leaf 
• 16 ounce beef tenderloin steaks trimmed ( 3/)
• 1.5 tablespoons peppercorns mixed black freshly ground
• 1 tablespoon dijon mustard 
• 0.5 cup kumquats halved seeded vertically sliced
• 2 teaspoons olive oil 
• 1.5 cups onion vertically sliced
• 0.5 cup orange juice 
• 2 teaspoons rice vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2  thyme sprigs 

Equipment

• frying pan
• sauce pan

Directions

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat; simmer 15 minutes or until liquid almost evaporates, stirring occasionally.
2. Remove from heat. Discard thyme sprigs and bay leaf. Stir in rice vinegar, and cool.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Place pepper in a shallow dish. Dredge steaks in pepper; sprinkle evenly with 1/2 teaspoon salt.
5. Add beef to pan; cook 3 minutes on each side or until desired degree of doneness.
6. Serve with marmalade; garnish with chives, if desired.