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Fresh Harvest Tenderloin Steaks with Red Onion Marmalade on Crusty Rolls

Fresh Harvest Tenderloin Steaks with Red Onion Marmalade on Crusty Rolls

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 Minutes
Cook Time: 45 Minutes
Servings 4

Ingredients

  • 2 tbsp butter
  • 3 cups red onion or sweet yellow onion (sliced)
  • 1/4 tsp salt
  • 1/2 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

  1. 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.
  2. 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.
  3. 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; Vitamin A 6%; Vitamin C 16%; Calcium 12%; Iron 30%;