Broiled Orange-Pepper Beef Tenderloin Steaks
Tender beef tenderloin steaks glazed with bright orange marmalade and warming spices. Coarsely ground black pepper forms a flavorful crust while cider vinegar and ginger balance the citrus sweetness. Quick weeknight dinner for 4 that feels special. The broiler method delivers a caramelized exterior in under 20 minutes, while the glaze creates a glossy, jammy finish that complements lean beef beautifully.
Ingredients
Instructions
- 1
Preheat broiler.
- 2
Combine marmalade, vinegar and ginger in a small pan and warm slightly.
- 3
Sprinkle black pepper over both sides of steaks, pressing in gently.
- 4
Place steaks on broiler rack and brush tops with marmalade mixture.
- 5
Broil 2 to 3 inches from heat source, turning once and brushing with remaining marmalade mixture, until cooked through.
- 6
Check internal temperature reaches 150 to 160 degrees F for medium doneness.
Tips
Don't skip pressing pepper into the meat; it adheres better and creates a textured crust that caramelizes under the broiler.
Warm the glaze gently rather than heating aggressively, which prevents the sugar from burning before the steaks cook through.
Use an instant-read thermometer for accuracy; tenderloin cooks fast and overshooting 160F dries it out quickly.
Good to Know
Leftover cooked steaks keep refrigerated up to 3 days in an airtight container. Reheat gently in a 300F oven to avoid overcooking.
Combine marmalade, vinegar and ginger up to 1 day ahead; refrigerate. Steaks must be cooked fresh; do not cook ahead as broiling cannot be reversed.
Serve immediately with steamed vegetables, rice or roasted potatoes to catch the glaze. Pairs well with a crisp white wine or light red.
Common Mistakes
Do not skip the initial steep of pepper into meat to avoid weak, uneven seasoning.
Do not overheat the glaze to avoid sugar burning and bitter char.
Do not position steaks closer than 2 inches to heat source to avoid burnt exteriors and raw centers.
Do not skip the thermometer check to avoid overcooked, dry tenderloin.
Substitutions
FAQ
Can I broil these steaks on the grill instead?
Yes. Preheat grill to medium-high, brush grates clean, and broil 2 to 3 inches above coals for similar timing. Watch closely as direct flame may char faster than a broiler. Brush glaze on same intervals.
What if I don't have an instant-read thermometer?
Use the touch method: medium feels like the fleshy part of your palm between thumb and forefinger when relaxed. Or cut into the thickest steak; medium shows pink but no red. Rely on visual cues if thermometer unavailable.
How long can I keep leftover broiled steaks?
Refrigerate up to 3 days in an airtight container. Reheat gently at 300F for 10 to 12 minutes to avoid further cooking. Do not freeze marinated or glazed steaks as the glaze separates upon thawing.