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.

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.