Pepper-Crusted Beef Tenderloin With Kumquat Marmalade

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1 1/2 cups vertically sliced onion

1/2 cup halved, seeded, and vertically sliced kumquats

1/2 cup carrot juice or orange juice

1 tablespoon Dijon mustard

1/4 teaspoon salt

2 thyme sprigs

1 bay leaf

2 teaspoons rice vinegar

2 teaspoons olive oil

1 1/2 to 2 tablespoons freshly ground mixed peppercorns or black peppercorns

4 (4-ounce) beef tenderloin steaks, trimmed (about 3/4 inch thick)

1/2 teaspoon salt

Fresh chives (optional)

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