Roast Beef Tenderloin with Red Onion Jam
California Raisin Marketing Board
- Yield: 24 servings
- Prep: 15 mins
- Cook: 15 mins
Ingredients
- 2pounds red onions, cut in matchstick-size pieces (julienne)
- 6tablespoons (3 ounces) olive oil
- 1/2cup (4 ounces) raspberry vinegar
- 1cup water
- 1/2cup grenadine
- 3cups California golden raisins
- 2tablespoons fresh thyme leaves
- -- Freshly ground black pepper, to taste
- -- Zest of 2 lemons
- 24-- squares (2 1/2-inch) focaccia bread
- 1 1/2pounds beef tenderloin, roasted medium rare and sliced 1/4-inch thick
- 1pound Gorgonzola cheese, crumbled
Instructions
- For the jam, heat oil in a large sautépan and slowly sauté onions until soft. Add vinegar, water and grenadine. Cook 15 minutes until thickened.
- Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.
- Slice focaccia squares in half horizontally to make 2 flat slices; drizzle cut sides with olive oil and toast lightly. Top bottom half of each of the 24 squares with 1 ounce of roast beef, a bit of Gorgonzola and 1 tablespoon of the jam.
- Arrange top half on each and secure with toothpicks.
Nutritional Info *per serving
- Calories 750
- Glycemic Load 0
- Fat 25g
- Saturated Fat 11g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 7g
- Cholesterol 60mg
- Sodium 1190mg
- Potassium 520mg
- Carbohydrate 108g
- Fiber 6g
- Sugars 35g
- Protein 27g
- Trans Fat 0g
- Vitamin A 8%
- Vitamin C 15%
- Calcium 25%
- Iron 30%
