Best Roasted Onion Caper And Tarragon Sauce Recipes

Roasted Onion, Caper, and Tarragon Sauce image

Yield Makes about 2 cups

Number Of Ingredients 10

2 large onions (about 3/4 pound each), unpeeled and untrimmed
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1/4 cup dry white wine
3 tablespoons drained bottled capers
1 teaspoon white-wine vinegar
1 tablespoon minced fresh tarragon leaves or 3/4 teaspoon dried, crumbled
2 tablespoons minced fresh parsley leaves
1 tablespoons thinly sliced fresh chives or scallion greens

Steps:

In a baking pan roast the onions in the middle of a preheated 475°F. oven for 2 hours. While the onions are roasting, in a small saucepan melt the butter over low heat, whisk in the flour, and cook the roux, whisking, for 3 minutes. Add the cream and the wine in a stream, whisking, bring the mixture to a boil, whisking, and simmer it whisking, for 5 minutes. Remove the saucepan from the heat and stir in the capers, the vinegar, the tarragon, the parsley, and the chives.
Let the onions cool until they can be handled, discard the tough outer layers, the stems, the root ends, and the juices in the baking pan, and in a food processor purée the onions until they are smooth. Transfer the purée to a small saucepan, bring it to a boil, and boil it, stirring, until it is thickened and the excess liquid is evaporated. Stir in the purée into the cream sauce and stir in salt and pepper to taste. The sauce may be made 1 day in advance and kept covered and chilled. Serve the sauce warm or at room temperature.

Fillet of Beef on Garlic Croutons with Roasted Onion, Caper, and Tarragon Sauce image

Yield Serves 12

Number Of Ingredients 7

2 tablespoons vegetable oil
a 3-pound fillet of beef, halved crosswise
2 loaves of Italian bread (each about 14 inches long), cut diagonally into 1/2-inch slices
about 1/4 cup olive oil for brushing the bread
2 large garlic cloves
about 2 cups Roasted Onion, Caper, and Tarragon Sauce
tarragon sprigs for garnish

Steps:

In a heavy flameproof roasting pan heat the vegetable oil over moderately high heat until it is hot but not smoking and in it brown the beef, patted dry and seasoned with salt and pepper, turning it every 2 minutes, for 10 minutes. Roast the beef in the middle of a preheated 475°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. for medium-rare meat, and let it cool to room temperature. The beef may be roasted 2 days in advance and kept wrapped and chilled. Slice the beef thin.
Brush both sides of each bread slice lightly with some of the olive oil and on baking sheets toast the slices on both sides under a preheated broiler about 3 inches from the heat until they are golden. Rub one side of each crouton with the garlic, spread it with about 1 teaspoon of the sauce, and top the croutons with the beef. Season the beef with salt and pepper, drizzle it with the remaining sauce, and arrange the croutons on a platter garnished with the tarragon sprigs.