- 1 loaf rosemary focaccia bread, thinly sliced
- 2 tablespoons olive oil
- 3 red or sweet onions, thinly sliced
- 1/3 cup dry red wine
- 1/3 cup red wine vinegar
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 1 (24-ounce) piece beef tenderloin
Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.