How to make it

  • Combine onions, broth, honey and thyme in large skillet. Bring to a boil.
  • Reduce heat to medium-low and simmer uncovered until broth is almost absorbed, stirring occasionally, about 1 hour.
  • Stir in vinegar, simmer 10 more minutes.
  • Add a little water if jam becomes dry. Onions will be a little crunchy.
  • Season to taste with salt and pepper.
  • *Can be made 1 day in advance. Store in refrigerator.
  • Warm just before serving.
  • BEEF:
  • Preheat grill to medium.
  • Lay beef fillet directly on grill.
  • Grill approximately 7 minutes each side for medium rare, longer for more doneness.
  • Remove from grill and slice thinly.
  • Stir together in small bowl: sour cream, horseradish, white wine vinegar, salt and pepper.
  • *Can be prepared 1 day in advance.
  • Warm tortillas in microwave on high for 20 seconds or place in tinfoil and heat in 350 degree oven for about 15 minutes.
  • Divide sliced meat among warm tortillas.
  • Top with warm onion jam and a spoonful of horseradish cream.

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