Sunday, February 24, 2013
4 rashers of bacon
2 large onions, thinly sliced
2 tablespoon sugar
2 tablespoons sherrry
2 tablespoons red wine vinegar
Salt and pepper to taste-very light salt because the bacon is already salty
Crisp the bacon in a saute pan.
Remove the bacon, and crumble.
Put the onion slices in the bacon drippings and stir to coat.
Cook over low heat to soften the onions-about 5 minutes.
Sprinkle with the sugar and raise the heat a little to caramelise the onions.
After the onions turn a rich golden color, add the sherry and vinegar.
Reduce until the onnions are syrupy, add the bacon, and combine.
Taste for seasoning.
Blue Cheese Butter
1/2 cup butter, softened
1 tablespoon worcestershire sauce
1/4 cup blue cheese
1/4 teaspoon freshly ground black pepper
In a stand mixer, paddle the butter and worcestershire until well combined.
Fold in the blue cheese and pepper.
Chill until ready to use.
Grill or saute your steaks to desired doneness-for tenderloin I recommend medium rare. Spoon some bacon jam on your plate and place the tenderloin on the jam, slice a couple tablespoons of butter to melt on top of the steaks.
This should be enough for about 4 steaks.