Sometimes sandwiches make the best meal of all, especially if you have great beef, a homemade onion marmalade and the best crusty baguettes you can find. Add a healthy slice of Brie to each sandwich for a delicious complement to the steak and onion.
Prep Time: 18 M
Cook Time: 45 M
S 4
Ingredients
-
2
tbsp
butter
-
3
cups
red onion or sweet yellow onion
(sliced)
-
tsp
salt
-
cup
red wine
-
3
tbsp
red wine vinegar
-
3
tbsp
brown sugar
-
5
sprigs
thyme
-
1
bay leaf
-
2
8 ounce
Fresh Harvest Tenderloin Steaks
-
4
small baguettes
-
3
ounces
brie cheese
(cut into 4 slices)
Preparation
- Make the marmalade: Heat butter in large skillet over medium-high heat. Add onion and salt and stir to coat. Lower heat to medium. Stir in wine, vinegar, brown sugar, thyme, and bay leaf. Bring to boil; reduce heat to low. Cook, stirring frequently, 30 minutes until thickened and dark. You might want to stay by stove, stirring almost constantly, for last 5 minutes cooking time to make sure marmalade doesn’t burn. Remove from heat. Remove and discard thyme sprigs and bay leaf.
- About 5 minutes before marmalade is done, cook steaks to desired degree of doneness over grill or in cast-iron skillet. When done, let rest at least 5 minutes before slicing. NOTE: Feel free to prepare onion marmalade up to 1 week in advance; keep refrigerated in airtight container; bring to room temperature when ready to use.
- When ready to serve, slice baguettes lengthwise. Top each sandwich with 3 ounces sliced steak, 3 generous tablespoons onion marmalade and ¾-ounce sliced brie. Return to grill, if used, to heat (or oven for quick melt). Serve warm.
Nutrition Information
Calories 744; Fat Content 34g; Saturated Fat Content 16g; Cholesterol Content 131mg; Sodium Content 893mg; Carbohydrate Content 69g; Fiber Content 4g; Protein Content 39g; 6%; 16%; Calcium 12%; Iron 30%;
