 | | Directions | ONION JAM
- Combine onions, broth, honey and thyme in large skillet. Bring to a boil.
- Reduce heat to medium-low and simmer uncovered until broth is almost absorbed, stirring occasionally, about 1 hour.
- Stir in vinegar, simmer 10 more minutes.
- Add a little water if jam becomes dry. Onions will be a little crunchy.
- Season to taste with salt and pepper.
- *Can be made 1 day in advance. Store in refrigerator.
- Warm just before serving.
BEEF
- Preheat grill to medium.
- Lay beef fillet directly on grill.
- Grill approximately 7 minutes each side for medium rare, longer for more doneness.
- Remove from grill and slice thinly.
HORSERADISH CREAM
- Stir together in small bowl: sour cream, horseradish, white wine vinegar, salt and pepper.
- *Can be prepared 1 day in advance.
TO ASSEMBLE:
- Warm tortillas in microwave on high for 20 seconds or place in tinfoil and heat in 350 degree oven for about 15 minutes.
- Divide sliced meat among warm tortillas.
- Top with warm onion jam and a spoonful of horseradish cream.
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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: grill, large skillet, small bowl
Servings: 10
Serving Size: 1
|  | | Ingredients | | - | | ONION JAM |
| - | | 2 red onions |
| - | | 2 cups beef stock |
| - | | 2 tablespoons honey |
| - | | 1 tablespoon fresh lemon thyme - chopped, or regular thyme |
| - | | 2 tablespoons red wine vinegar |
| - | | BEEF |
| - | | package beef fillet (any cut) |
| - | | HORSERADISH CREAM |
| - | | 4 teaspoons horseradish - prepared |
| - | | 8 ounces sour cream - light or regular |
| - | | 1/4 cup white wine vinegar |
| - | | 10 flour tortillas - white or wheat, 7-9 |
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