Roast Beef Tenderloin with Red Onion Jam

  • Yield 24 servings
  • Prep 15 mins
  • Cook 15 mins

Red onion jam with golden raisins tops roast beef tenderloin on toasted focaccia.

California Raisin Marketing Board


2 pounds red onions, cut in matchstick-size pieces (julienne)
6 tablespoons (3 ounces) olive oil
1/2 cup (4 ounces) raspberry vinegar
1 cup water
1/2 cup grenadine
3 cups California golden raisins
2 tablespoons fresh thyme leaves
Freshly ground black pepper, to taste
Zest of 2 lemons
24 squares (2 1/2-inch) focaccia bread
1 1/2 pounds beef tenderloin, roasted medium rare and sliced 1/4-inch thick
1 pound Gorgonzola cheese, crumbled


  1. For the jam, heat oil in a large sautépan and slowly sauté onions until soft. Add vinegar, water and grenadine. Cook 15 minutes until thickened.
  2. Then, add raisins and remaining ingredients. Reduce heat and simmer for 5 minutes more. Cool. Serve at room temperature.
  3. Slice focaccia squares in half horizontally to make 2 flat slices; drizzle cut sides with olive oil and toast lightly. Top bottom half of each of the 24 squares with 1 ounce of roast beef, a bit of Gorgonzola and 1 tablespoon of the jam.
  4. Arrange top half on each and secure with toothpicks.

Recipe courtesy of the California Raisin Marketing Board



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