Here is another straightforward dish that is not anything fancy but just perfectly executed.  Sometimes keeping it simple is the way to go.  I'm trying to adopt this as my new motto.  Great ingredients done well.  At the end of the day the food has to taste great.  I don't know if there is anything more classic than onions with beef and a bit of blue cheese on top to finish.  This dish has nothing to hide behind so you have make sure all of the ingredients can shine not only on their own but together.  Here is the recipe I hope you enjoy it!


Grilled Beef Caramelized Onion puree, Beef jus

4 4 oz beef tenderloin
2 tbsp of olive oil and butter
salt and pepper

Caramelized onion puree
4 onions sliced thin
2 tbsp butter and olive oil

Beef sauce see recipe

1 lb yukon Potatoes boiled
1 tbsp of butter and olive oil
salt and pepper

1 oz Point reyes Blue cheese 


For the Beef,

Take 2 cryovac bags and place 2 steaks in each.  Divide the oil and butter in half between the two bags and place inside.  Seal up the bags according to your sealers instructions.  Sous vide the steaks for about 30 min set the water bath at 132 degrees.  Take out and let the steaks rest until room temperature.

Meanwhile for the potatoes,

Simply place yukon potatoes in a pot of water and salt.  Bring to a slow simmer and cook until just tender all the way through.  Take out and peel while they are still hot.  Then once cooled take a small round cookie cutter and cut cylinders out of the potatoes.  Then slice the cylinders in 1/4-1/8 inch slices and set aside until the end

For the caramelized onions,

In a large saute pan on medium high heat add olive oil, butter, and sliced onions.  Cook for about 25-30 minutes stirring occasionally to ensure even cooking.  The onions should be a golden brown color when they are done caramelizing.  Once they are done season them with salt and place in a vitamix and puree until smooth.  Adjust the seasoning if need be, set aside and keep warm

To finish,

Take the beef out of the bag and season with salt and pepper.  Place a saute pan on high heat and add 2 tbsp of olive oil, butter, and the beef.  Sear the beef for 2 1/2 minutes and then flip over and cook for 1 1/2 minutes.  Take out and let the meat rest.  In a small sauce pot add the sliced potatoes, butter and olive oil.  Season the potatoes with salt and warm through.  Add a spoonful of the caramelized onion puree to the plate.  Then add the sliced potatoes.  Slice the stead and place on the plate with a little extra salt and the blue cheese.  Finish with the bordelaise sauce, serve and enjoy! 


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