Sunday, December 27, 2009

Citrus Glazed Beef Tenderloin

4.5 lb. - 5 lb. beef tenderloin
salt and pepper
1 C. orange juice
1/2 C. lemon juice
2 T. orange zest
15 oz. can mandarin oranges, drained
3 T. minced gingerroot
1 tsp. smoked paprika
1 small red onion, finely minced
3 T. corn starch

Season beef tenderloin with salt and pepper to taste. In a small bowl, whisk together juices, zest, gingerroot, onion, and paprika. Grease a 5 qt. or larger crockpot, add seasoned beef tenderloin. Pour marinade over beef. Add mandarin oranges and cook over low for 8-10 hours.

Add cornstarch to juices in a medium skillet over high heat. Whisk until mixture thickens - approximately 4-7 minutes. Pour back over beef. Slice beef and serve with rice. Top with parsley, if desired.

Yields 8-10 servings

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