Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche

Name: Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Yield: Makes 10
Ingredients: Horseradish crème fraîche; 1 cup finely grated peeled fresh horseradish root (about 4 ounces); 1 8-ounce container crème fraîche or sour cream; 1/4 cup white wine vinegar; Coarse kosher salt; Onion jam; 1 1/2 pounds red onions, very thinly sliced; 2 cups dry red wine; 2 tablespoons honey; 1 tablespoon chopped fresh thyme; 2 tablespoons red wine vinegar; Tacos; 10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square; 2 tablespoons olive oil; 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed; Fresh cilantro sprigs

Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche was pinched from <a href="http://www.epicurious.com/recipes/food/views/Rib-Eye-Tacos-with-Onion-Jam-and-Horseradish-Creme-Fraiche-109060" target="_blank">www.epicurious.com.</a>

"Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked...."

INGREDIENTS

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Horseradish crème fraîche

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1 cup finely grated peeled fresh horseradish root (about 4 ounces)

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1 8-ounce container crème fraîche or sour cream

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1/4 cup white wine vinegar

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Coarse kosher salt

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Onion jam

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1 1/2 pounds red onions, very thinly sliced

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2 cups dry red wine

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2 tablespoons honey

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1 tablespoon chopped fresh thyme

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2 tablespoons red wine vinegar

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Tacos

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10 7- to 8-inch-diameter flour tortillas, each cut into 5-inch square

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2 tablespoons olive oil

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4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed

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Fresh cilantro sprigs

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