California Raisin-Onion Jam
Heat oil in a 12-inch skillet over medium heat. Add onions; stir and cook until soft. Stir in vinegar and honey; cook 1 minute more. Add raisins, thyme, lemon zest, salt and pepper; cook over medium heat until most of the liquid is gone. Remove thyme sprig and turn half of mixture into food processor. Pulse 2 to 3 times until smooth. Combine with remainder in skillet and mix well. Set aside to chill.
Blue Cheese Glaze
Combine ingredients in small mixing bowl; mix well and set aside.
Baked Tomatoes
Toss ingredients all together in a non-reactive baking dish. Spread evenly in single layer and bake at 350°F for 12 to 15 minutes, until slightly browned.
Baby Spinach-Peanut Sauté
Meanwhile, cook bacon in large saucepan over medium-high heat for 6 to 7 minutes, until almost crispy. Add garlic and shallot; cook for 2 to 3 minutes longer until soft. Stir in spinach; cook and toss until spinach is wilted, 3 to 4 minutes. Stir in peanuts and season to taste.
To Serve
Brush steaks with oil and season with salt and pepper. Spoon 1 or 2 tablespoons of glaze onto each steak. Charcoal grill steaks on high heat for 4 to 5 minutes per side, turning a quarter turn halfway through each side, until done (145°F for medium rare) and glaze is golden brown. Place tomato half on each individual serving plate. Arrange steak on top. Add a tablespoon of onion jam to top of steak. Spoon spinach-peanut sauté along side and serve at once.
Ingredients
California Raisin-Onion Jam
- 1/2 Tablespoon olive oil
- 1/4 medium yellow onion, cut in matchstick-size pieces (julienne)
- 1 Tablespoon balsamic vinegar
- 1/2 Tablespoon honey
- 3/4 Cup California raisins
- 1/2 sprig fresh thyme
- 1/2 Teaspoon chopped fresh lemon zest
- Salt and pepper; to taste
Procedure
Blue Cheese Glaze
- 1/2 Cup (2 ounces) crumbled Gorgonzola cheese
- 2 Tablespoons mayonnaise
- 1/2 Tablespoon chopped parsley
- 1/2 Tablespoon chopped chives
- 1/4 Teaspoon black pepper
Baked Tomatoes
- 3 Roma tomatoes, cut in half lengthwise
- 2 Tablespoons chopped fresh basil
- 2 Tablespoons fresh thyme leaves
- 2 Tablespoons chopped garlic
- 1/4 Cup olive oil
- Salt and pepper; to taste
Baby Spinach-Peanut Sauté
- 3 Ounces Applewood (brand) bacon, cut in bite-size pieces
- 3/4 Tablespoon chopped garlic
- 11/2 Tablespoons chopped shallots
- 6 Cups (12 ounces) fresh baby spinach leaves
- 3/4 Cup roasted peanuts
- Salt and pepper; to taste
Beef
- 6 filet mignon (about 4 ounces each)
- 1/4 Cup olive oil
- Salt and pepper; to taste