Thanks to Chef Izzy Voirin at Vineyard Steak House for this recipe!
Wood Grilled Prime Filet Mignon & Oregon Smoked Blue Cheese Bruchetta with Candied Onion Jam & Baby Herbs
Recipe serves 4
1 pound Filet Mignon or your favorite Steak cut
1/2 pound Oregon Rogue River Creamery Smoked Blue Cheese ( Substitute any Good Blue Cheese)
1/4 cup Candied Onion Jam (recipe Follows)
2 Tablespoons Hand Picked Baby Herbs Basil, Thyme, Italian Parsley,
6 each cherry tomatoes halved for Garnish
2 each Scallions Grilled For Garnish
1 loaf Good French Baguette ( crispier the Better)
Season the steak with salt and pepper. Grill whole, remove from heat at desired temperature and let rest. Slice thin.
Slice baguette into 2 inch thick slices. Butter the bread, and grill til just lightly crisp .
Place sliced steak on Crisp grilled baguette and top with crumbles of the smoked blue cheese and then place small spoon full of Onion Jam on each bruchetta
Lay on plate of your choice garnish with grilled Scallion & Cherry Tomatoes
Onion Jam Recipe
1 each Sweet Onion
1 Tsp Thyme
1 each clove Garlic Crushed
2 Tablespoons White Balsamic Vinegar
2 Tablespoons Agave Nectar
In a heavy bottomed saucepan, caramelize onions on medium heat. Add all other ingredient and reduce on low till thick-jam consistency is achieved. Remove from heat add salt and pepper to taste and serve. Maybe served warm or chilled. Great addition to grilled chicken and steaks
