Secret Sauce

Years ago my friend Barb from my dinner club had a wonderful dinner at a steak house.  She raved about the flavor combination of a dish she had featuring a tangy and slightly sweet sauce paired with blue cheese and caramelized onions.  The challenge was on.  Now how to recreate something I'd never tasted, only to rely on her mouth watering description to recreate it.  Here is what I came up with and it's been passed on by word of mouth to many people since that time.  It's now time to write it down.



Tri-tip with Raspberry Balsamic Sauce, Caramelized Onions and Gorgonzolla 
1 8oz bottle of Balsamic Vinegar
1/2 c.  Seedless Raspberry Jam (Fruit Spread)
Freshly ground black pepper Worcestershire Sauce
2 Tbsp. Butter

 In a large, heavy-bottomed saucepan, combine the balsamic vinegar and seedless raspberry spread, a few grinds of fresh pepper and a couple shakes of Worcestershire.  Whisk to combine, and place over medium-high heat. Bring the mixture to a boil, and lower heat,continue to cook – it will bubble aggressively, and you should stir regularly to keep it from scorching. For about 10-15 minutes, you will be reducing the mixture by about one half. It will thicken slightly. If the mixture gets too thick go ahead and add a bit of water to thin it out a bit.  Just before serving add the butter to the sauce to give it a gloss and added richness.


 
While the sauce is reducing, slice two large onions and caramelize slowly until soft and golden brown


 
We love a tri-tip roast, but if you can't find one in your area, ask your butcher, or a sirloin would work just fine.  We like to cook it to medium rare, let the meat rest before slicing. This cut of meat is so easy to prepare.  Just liberally salt with kosher salt and lots of grinds of fresh pepper.  Sear on high heat on the grill and then finish off on the upper level of the grill.  If you don't have a grill or it's the middle of winter, it's fine to brown on the stove top and finish in the oven.