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Recipe: Beef Crostini With Caramelized Onion Marmalade
Similar Categories: Beef, Crostini, Caramelized, Onion, Marmalade
1 loaf rosemary focaccia bread, thinly sliced
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup packed light brown sugar
1/4 cup honey
1 (24-ounce) piece beef tenderloin
Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
Brush the slices of focaccia with the olive oil. Place on a sheet pan
and grill until crispy, about 5 minutes. Set aside.
In a medium saucepan, combine the onions, wine, vinegar, brown sugar,
and honey. Stir constantly over medium heat until the sugar is
dissolved, about 5 minutes. Reduce heat to low and simmer for 30
minutes, until the sauce is the consistency of marmalade.
Grill the beef tenderloin, turning to mark all sides, until medium
rare, about 10 to 15 minutes total. Let rest for 10 minutes, then
thinly slice the meat. Place a slice of beef on each rosemary focaccia
crostini and top each with a teaspoon of onion marmalade.
2 tablespoons olive oil
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup packed light brown sugar
1/4 cup honey
1 (24-ounce) piece beef tenderloin
Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
Brush the slices of focaccia with the olive oil. Place on a sheet pan
and grill until crispy, about 5 minutes. Set aside.
In a medium saucepan, combine the onions, wine, vinegar, brown sugar,
and honey. Stir constantly over medium heat until the sugar is
dissolved, about 5 minutes. Reduce heat to low and simmer for 30
minutes, until the sauce is the consistency of marmalade.
Grill the beef tenderloin, turning to mark all sides, until medium
rare, about 10 to 15 minutes total. Let rest for 10 minutes, then
thinly slice the meat. Place a slice of beef on each rosemary focaccia
crostini and top each with a teaspoon of onion marmalade.
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