Prime Tender Sandwich with Caramelized Onions

1 medium Spanish white onion, sliced

¼ cup balsamic vinegar

2 tablespoons vegetable oil

2 tablespoons sour cream

2 tablespoons horseradish, grated

1 tablespoon Worcestershire sauce

1 tablespoon scallions, thinly sliced

Salt and pepper for seasoning

½ pound Chicago Prime Tender

1 baguette (6 inches) cut in half lengthwise

In a sauté pan, sauté sliced onions in oil until golden brown, about 10-12 minutes. Add balsamic vinegar and cook until reduced by half, about 5 minutes. Season with salt and pepper and set aside.

In a small bowl, mix together sour cream, horseradish, Worcestershire sauce and scallions. Season to taste with salt and pepper.

Heat grill to 350 degrees and grill the meat about 6 to 7 minutes per side. Open the baguette bread up and toast it on the grill for about 1 minute.

Spread the horseradish sauce on the hot bread, put the grilled tender on the bread, and top it with the caramelized balsamic onions. Serve hot.

Serves one.

Chef's note: You can marinate the tender yourself, or purchase it already soaked in Burgundy Peppercorn marinade from the market.

Chef Ryan Stewart, Chicago Prime Market, Glen Ellyn