Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche

Rib-Eye Tacos with Onion Jam and Horseradish Crème Fraîche
Photo by Brian Leatart

Ingredients

  • 1 8-ounce container crème fraîche or sour cream
  • 4 9- to 10-ounce boneless rib-eye steaks, excess fat trimmed
  • ¼ cup white wine vinegar
  • 2 tablespoons red wine vinegar
  • Coarse kosher salt
  • 2 cups dry red wine
  • 1 tablespoon fresh thyme
  • + 6 more ingredients
    • 2 tablespoons olive oil
    • 10 7- to 8-inch-diameter flour tortillas
    • 2 tablespoons honey
    • Fresh cilantro sprigs
    • 1 ½ pounds red onions
    • 1 cup fresh horseradish root

Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead. Cover and refrigerate.) Combine onions, wine, honey, and thyme in large skillet. Bring to boil. Reduce heat to medium-low and simmer uncovered until wine is almost absorbed, stirring oc...

View full recipe at Epicurious

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