Beef tenderloin with purple onion jam and bacon chips

Beef tenderloin is the king of meat. With its very lean and soft structure and subtle flavour it compliments well with stronger flavours. Though this perfect piece of meat is great even by itself with steak fries. This recipe is a bit different yet not too complicated and promised to thrill every meat lovers senses.


Prep time: 10mins
Cook time: 20mins
Total time: 30mins
Serves 4

Ingredients:
4 tenderloin steaks around 3cm thick
2 tsp Dijon mustard
100g bacon
2 medium sized purple onions
0,2dcl balsamic vinegar
0,2dcl red wine
1 tsp sugar

Method:
Rub the steaks with the mustard and leave to rest for around 30 minutes in the fridge. Slice the purple onion and put it in a food processor. Add a spoon of water and blend the onion. Heat olive oil in a pan and add the blended onions. Simmer until the excess water evaporates, then add the balsamic vinegar, red wine and sugar and continue cooking until it gets the consistency of a jam.
While the jam is cooking, slice the bacon into very thin small lardons and put in a cold frying pan. Turn up the heat and fry until it gets brown and crispy. Be warned that this will cause a lot of smoke. Salt the meat and fry on pre heated pan with melted butter 2 and half minutes on each side. 

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