Best Peppered Beef With Caramelised Onions Recipes

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PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH



Peppered Beef and Caramelized Onion Crostini With a Horseradish image

An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.

Provided by SarasotaCook

Categories     Onions

Time 40m

Yield 36 crostinis, 8-10 serving(s)

Number Of Ingredients 16

1 1/2 lbs roast beef, peppered (right from your grocers deli - 1/4-inch thick slices)
1/4 cup marsala wine
3/4 cup beef broth
3 cups onions, cut in quarters and thin sliced (2 large)
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 head garlic, peeled
1 cup olive oil
2/3 cup sour cream
2 1/2 tablespoons prepared horseradish (more or less according to taste)
1/2 teaspoon white wine vinegar
salt
pepper
1 tablespoon fresh chives, fine chopped

Steps:

  • Lets start with all the components and make them one at a time.
  • Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
  • Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
  • Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
  • Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
  • Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
  • Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
  • Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
  • Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
  • ENJOY!

STEAK WITH CARAMELIZED ONIONS



Steak with Caramelized Onions image

Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.

Provided by mielhollinger

Categories     Steak

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

4 teaspoons butter
2 medium onions, sliced
2 cloves garlic, minced
1 tablespoon brown sugar
1/8 teaspoon salt
1 lb boneless beef top sirloin steak, trimmed of fat
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1 tablespoon snipped fresh parsley

Steps:

  • In a medium skillet melt butter over medium-low heat.
  • Add onions and garlic.
  • Cook, covered, for 13-15 minutes or until onions are tender.
  • Add brown sugar and salt.
  • Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
  • Meanwhile, cut meat into 4 serving-size pieces.
  • Sprinkle pepper on both sides of each meat piece.
  • Place on the unheated rack of a boiler pan.
  • Broil 3 inches from the heat to desired doneness, turning once.
  • (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
  • Spoon onion mixture over steak.
  • Sprinkle with parsley.

BEEF TENDERLOIN WITH CARAMELIZED ONIONS & RED WINE SAUCE



Beef Tenderloin With Caramelized Onions & Red Wine Sauce image

If you really want to impress your dinner guests for the holidays or any special occasion, I highly recommend this recipe. The meat is extremely tender and flavorful and the sauce is out of this world. Note: It is very important to allow the meat to come to room temperature before cooking. It is also important that you allow it to rest for 15 minutes after it has cooked. This allows the juices to redistribute throughout.

Provided by Cooking Creation

Categories     Meat

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -3 lbs beef tenderloin, room temperature
1 tablespoon olive oil
1 teaspoon garlic powder
kosher salt
pepper
1/4 cup butter
1 cup onion, julienne cut
1/2 teaspoon sugar
1 cup red wine
1 cup beef broth
1 teaspoon dried rosemary

Steps:

  • Preheat the oven to 450 degrees.
  • Brush the beef with olive oil. Sprinkle garlic powder evenly and generously season salt and pepper. Set the beef on a rack placed on top of a foil-lined baking sheet.
  • Roast the beef until a thermometer reads 120 degrees for rare, about 25 minutes; 130 degrees for medium-rare, about 30 minutes; 140 degrees for medium, about 40 minutes. Wrap the beef in the foil and allow it to rest for 15 minutes (the temperature will rise as the beef rests).
  • Meanwhile, make the sauce. Melt 2 tbsp of the butter in a large skillet over medium heat. Add the onions and sugar. Cook and stir occasionally until brown, at least 10 minutes (I caramelized mine for 40 minutes). Add the wine and broth to the skillet, scraping up any browned bits. Bring to a boil over medium-high heat. Boil until the liquid is reduced to 1 c, about 10 minutes. Reduce the heat to a simmer and add the rosemary. Stir in the remaining 2 tbsp butter.
  • Unwrap the tenderloin and set it on a carving board. Pour all of the accumulated juices from the tenderloin into the sauce. Season the sauce with salt and pepper, to taste.
  • Slice the meat and serve it with the sauce.
  • Enjoy!

Nutrition Facts : Calories 767.5, Fat 56.3, SaturatedFat 24.5, Cholesterol 223.3, Sodium 442.5, Carbohydrate 6.6, Fiber 0.9, Sugar 2.6, Protein 45.9

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