Ingredients Jump to Instructions ↓

  1. Makes 4 Portions

  2. 4 teaspoons Sunkist fresh orange zest, chopped

  3. 2 teaspoons Crushed black peppercorns

  4. 1 1/2 pounds (8 each) Beef tenderloin,

  5. 3/4" thick,

  6. 3 ounces each Salt to taste

  7. 8 tablespoons Butter

  8. 4 tablespoons Shallots, minced

  9. 4 tablespoons Red bell peppers, diced

  10. 4 tablespoons Green bell peppers, diced

  11. 1/2 cup Sunkist fresh-squeezed orange juice

  12. 4 tablespoons Sunkist fresh orange segments, diced

Instructions Jump to Ingredients ↑


  2. Combine 1 teaspoon Sunkist® fresh orange zest and 1/2 teaspoon crushed black peppercorns and place on small plate.

  3. Use 2 beef tenderloin medallions per portion. Season each with salt to taste.

  4. Then coat 1 side of each medallion with Sunkist fresh orange zest and peppercorn mixture.

  5. Melt 1 tablespoon of butter in small skillet over medium heat. Place crusted side of medallion in butter and cook 4 -5 minutes until browned.

  6. Turn meat and cook on other side 4 -5 minutes for medium rare. Remove from skillet and hold warm. (if meat is desired well done, place pan in 350°F oven until desired doneness.)

  7. Add a second tablespoon of butter to pan, melt over medium heat and then add 1 tablespoon shallots and 1 tablespoon each of red and green bell peppers. Cook 3 - 4 minutes until tender.

  8. Stir in 2 tablespoons of Sunkist fresh-squeezed orange juice and bring to a boil.

  9. Stir 1-tablespoon Sunkist fresh diced orange segments into hot liquid, and then remove from heat.

  10. Place 2 medallions on serving plate and pour orange bell pepper sauce over medallions.

  11. Serve immediately.


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