Roast Beef Tenderloin with Red Onion Jam

California Raisin Marketing Board
  • Yield: 24 servings
  • Prep: 15 mins
  • Cook: 15 mins


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


  1. 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.
  2. Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.
  3. 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.
  4. 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%