1 c  Rice -- long grain
1 lg Orange
1 ts Cornstarch
1/2 ts Salt
1/8 ts Cinnamon
1/8 ts Cloves -- ground
Sugar
1 lb Beef tenderloins steak --
Cut
4    Pieces
1/2 sm Radicchio -- chopped
2 tb Parsley -- chopped

Prepare rice as label directs, but do not add margarine. Keep warm. With
vegetable peeler, cut peel from orange into long strips. With knife, trim
white membrane from strips. Cut strips lengthwise into matchstick thin
strips. Into cup, squeeze juice from orange. You should have about 1/2 C.
Stir in cornstarch, salt, cinnamon, cloves, and 2 T. sugar; set aside. In
small saucepan over high heat, heat orange peel strips and 1 C. water to
boiling. Reduce heat to med. low; simmer, uncovered, 10 minutes. Drain off
liquid. Add 2 T. sugar and 1/4 C. water to orange peel; cook 5 minutes
longer; set orange peel aside. While orange peels are cooking, spray 10″
skillet with nonstick cooking spray; place over med. high heat. Place
steaks in skillet and cook til browned on both sides, about 8 minutes for
rare or til of desired doneness. Remove steaks to 4 dinner plates. Into
drippings in skillet, stir orange juice mixture and 1/2 C. water; heat to
boiling. Cook, stirring, til mixture thickens slightly. To serve, stir
chopped radicchio and parsley into rice. Spoon rice onto plates with
steaks. Spoon sauce over steaks; sprinkle with orange peel.