BEEF A L'ORANGE 
4 beef tenderloin steaks, cut 1 inch thick (about 4 oz. each)
1/8 tsp. garlic salt
1/8 tsp. ground ginger
1/8 tsp. ground pepper
2 tsp. dark sesame oil, divided
1/4 c. Soy sauce
1/2 tsp. cornstarch
1/4 c. orange-flavored liqueur
1/4 c. fresh orange juice
1/4 c. balsamic vinegar
1/8 tsp. grated orange rind
1/8 tsp. orange bitter
1/8 tsp. Hot pepper sauce

Pound beef tenderloin steaks with palm of hand, flattening to 3/4-inch thickness. Sprinkle both sides of steaks with garlic salt, ginger and pepper; brush with 1 teaspoon of the oil. Mix Soy sauce and cornstarch in small saucepan until smooth. Add liqueur, orange juice, vinegar, orange rind, bitters, if desired, and hot pepper sauce. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer just until sauce becomes transparent and thickened, stirring constantly. Cover; remove from heat and reserve.

Heat remaining 1 teaspoon oil in large skillet over high heat. Add steaks; pan broil 6 to 8 minutes or until steaks are well browned outside and rare inside, turning once. Add reserved sauce to pan. Bring to a boil, turning steaks once or twice to glaze. Spoon half the sauce in equal amounts onto 4 individual plates. Place steaks on top of sauce; spoon remaining sauce in equal amounts over steaks. Makes 4 servings.

Balsamic vinegar is an Italian aged vinegar with a distinctive flavor. It is available in the imported section of the supermarket or in specialty food shops.

Preparation time: 15 minutes. Cooking time: 14 to 16 minutes. Nutrient data per serving: 264 calories, 10 g fat, 72 mg cholesterol, 1117 mg sodium, 3.7 mg iron.

 

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