Filet Of Beef, Rosti And Red Onion Jam

1. 1

   Start with the red onion jam. Slice two red onions into rings, and saute in butter and olive oil until they begin to turn brown. Add 3 Tbs of brown sugar and cook a few minutes longer as they begin to caramelize. Then add 2 Tsb of white vinegar and 1/2 cup of red wine. Continue to cook until the mixture becomes thick and jammy. Cool and use as a garnish on top of the beef fillets.

2. 2

   Rosti is a Swiss dish similar to hash browns. It is easy to move upscale by the addition of the bacon, and frying in individual rounds to go under the beef fillets. Boil 4 large potatoes for about 20 minutes. Meanwhile, fry four slices of smoked bacon until crisp. Drain. Dice a medium onion and saute until translucent. Set aside. Remove potatoes from the water and cool. Remove the skins, then grate the potatoes in a food processor or with a cheese grater. Add the bacon and onions to the potatoes and a Tsp of salt and one of pepper. Form four balls, then gently smash each into a circle. Fry until golden brown in butter and olive oil. Drain on paper towels.

3. 3

   Salt and pepper four 4 oz beef fillets. Heat a skillet (we prefer cast iron for this) until it is very hot. Add butter and olive oil. Cook the fillets for about 5-6 minutes per side. Remove, cover and allow to rest for a good 5 minutes. Place the rosti on a dinner plate, then a fillet, and top with the red onion jam.

* Per serving · 4 servings · Values may vary.