Iron Horse Hotel Smyth Steak Sandwiches

Iron Horse Hotel Smyth Steak Sandwiches







2 tablespoons butter

4 cups thinly sliced onion (4 large)

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound beef tenderloin

1/8 teaspoon ground black pepper

4 ounces crumbled blue cheese

4 teaspoons butter

4 sourdough buns or kaiser rolls, split







For caramelized onion: In a large nonstick skillet, melt butter over medium-low heat. Add onion. Cook, covered, for 15 minutes, stirring occasionally. Uncover; stir in thyme, sugar, salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, over medium-high heat for 14 to 16 minutes more or until onions are extremely tender and golden. Remove from heat; set aside.

Trim fat from meat. Cut meat crosswise into four slices. Place each slice between two pieces of plastic wrap. Use the flat-side of a meat mallet or a rolling pin to lightly pound meat to 1/2-inch thickness. Discard plastic wrap. Season beef with 1/8 teaspoon pepper.

For charcoal grill: Place meat on rack of uncovered grill directly over medium coals. Grill steak for 3 minutes, turning once halfway through. (For a gas grill: Preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as directed.) Remove meat from grill. Top each steak evenly with the reserved caramelized onions and blue cheese. Return meat to grill. Grill 2 to 3 minutes more or until cheese begins to melt.

Meanwhile, heat 2 teaspoons butter on a griddle over medium heat. Lay two buns, cut sides down on griddle pan. Toast buns for 2 to 3 minutes or until golden brown. Repeat with remaining butter and buns.

Serve steaks on toasted buns.