Served nicoise style, red onion marmalade and whole grain mustard

Ingredients:

1 8-10 ounce hanging tender or any favorite steak

2 ounces of pure virgin olive oil

1 ounce of balsamic vinegar

1 teaspoon of crushed garlic

2 tablespoons of black olives

1 cup of French green beans

2 anchovy fillets

1 slice boiled egg

2 tablespoons of red onion marmalade (recipe follows)

1 teaspoon of whole grain mustard

2 oven-dried tomatoes

Coarse sea salt and white pepper to taste



Red onion marmalade



¾ cup of dry white wine

3 tablespoons of lemon juice

¼ cup of maple syrup

1 cinnamon stick

2 tablespoons of olive oil

1 ½ cups diced red bell pepper

4 large red onions, peeled and diced

1 jalapeno Chile, minced

½ teaspoon coarse sea salt

Preparation:

Rub steak with crushed garlic, sea salt, white pepper and olive oil. Place the steak into a very hot iron pan and sear the outside for about four minutes. Then repeat on the other side of the steak. In a separate pan sauté blanched green beans and season with salt and pepper. Place a spoonful of the red onion marmalade and whole grain mustard onto the plate then add the finished steak. Arrange the rest of the vegetables around the steak. Garnish steak with balsamic vinegar, anchovies and a little more extra virgin olive oil.



Place dry white wine, lemon juice, maple syrup, ¼ cup honey, and cinnamon in a heavy saucepan over medium high heat. Bring to a simmer and cook until thick syrup has formed. Set aside.



Heat 1 tablespoon of oil in a medium sauté pan over medium heat. Add bell peppers and cook until they turn soft. Add 1 tablespoon of honey then toss and set aside.



Heat remaining olive oil in a large sauté pan over medium heat. Add onions and jalapeno, remaining honey and salt. Cook, stirring frequently, for about 15 minutes. Add cooked peppers and continue to cook until it is thick like jam. Remove from heat and puree one half of the mixture in a food processor. Return mixture to pan and cook another 5 minutes. Store covered for up to one month.