Tenderloin with Bacon-Onion Jam and Blue Cheese Butter

This was last night's steak special.  It didn't sell so well, and the restaurant was pretty busy.  We only sold 3 out of about 200 covers.  Usually the special will sell between 15 and 20 orders.  In spite of this, I am publishing and keeping this recipe-it really is delicious, smokey bacon, sweet caramelised onions and salty pungent blue cheese a perfect compliment to boring tenderloin.


Bacon-Onion Jam

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.

Assembly

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.