Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche Recipe

Name: Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup finely grated peeled fresh horseradish root (about 4 ounces); 1 8-ounce container creme fraiche or sour cream; 1/4 cup white wine vinegar; Coarse kosher salt; 1 1/2 pounds red onions, very thinly sliced; 2 cups dry red wine; 2 tablespoons honey; 1 tablespoon chopped fresh thyme; 2 tablespoons red wine vinegar; 10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square; 2 tablespoons olive oil; 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed; Fresh cilantro sprigs

Servings: persons

1 cup finely grated peeled fresh horseradish root (about 4 ounces)
1 8-ounce container creme fraiche or sour cream
1/4 cup white wine vinegar
Coarse kosher salt
1 1/2 pounds red onions, very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar
10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square
2 tablespoons olive oil
4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed
Fresh cilantro sprigs

1
Mix first 3 ingredients in small bowl to blend.
2
Season to taste with kosher salt.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.)
5
Combine onions, wine, honey, and thyme in large skillet.
6
Bring to boil.
7
Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring occasionally, about 55 minutes.
8
Mix in red wine vinegar.
9
Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy).
10
Season to taste with salt and pepper.
11
(Can be prepared 1 day ahead.
12
Cover and refrigerate.
13
Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)
14
Preheat oven to 350F.
15
Wrap tortillas in foil, enclosing completely.
16
Place in oven until heated through, about 15 minutes.
17
Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillets over high heat.
18
Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.
19
Transfer steaks to cutting board.
20
Thinly slice steaks crosswise.
21
Divide steak slices among warm tortillas.
22
Top with onion jam, then spoonful of horseradish creme fraiche.
23
Garnish with cilantro sprigs.

1394

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup finely grated peeled fresh horseradish root (about 4 ounces), 1 8-ounce container creme fraiche or sour cream, 1/4 cup white wine vinegar, Coarse kosher salt, and more.

Yes, Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche

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