Recipe

Roast Beef Tenderloin with Red Onion Jam and Gorgonzola Cheese

Red onion jam with golden raisins tops roast beef tenderloin on toasted focaccia.

Details

Yields 24 sandwiches
Serves:

INGREDIENTS

Red Onion Jam

2 lb. red onions, cut in matchstick-size pieces (julienne)
6 tbsp. (3 ounces) olive oil
1/2 c. (4 ounces) raspberry vinegar
1 c. water
1/2 c. grenadine
3 c. California golden raisins
2 tbsp. fresh thyme leaves
Freshly ground black pepper, to taste
Zest of 2 lemons

24 squares (2 1/2-inch) focaccia bread
Virgin olive oil, as needed
1-1/2 lb. beef tenderloin, roasted medium rare and sliced 1/4-inch thick
1 lb. Gorgonzola cheese, crumbled

PROCEDURE

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.

Nutrition Information (per serving)

Calories 400(33% from fat); Total Fat 15g (sat 7g, mono 5g, poly 1g); Cholesterol 40mg; Protein 17g; Carbohydrates 52g; Fiber 3g; Iron 3mg; Sodium 510mg; Calcium 134mg