Beef with Cocoa Nib, Reggiano, Pumpernickel and Red Onion Marmalade

Pair with HALL "Jack's Masterpiece" Cabernet Sauvignon

6 ounces prime beef tenderloin, trimmed of sliverskin and/or sinew
Salt and pepper to taste
3 tablespoons olive oil, divided
1 tablespoon butter
2 tablespoons cocoa nibs
1 medium red onion, diced
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 teaspoon balsamic vinegar
4 slices pumpernickel bread, lightly toasted, and cut into 2” x 2” squares
4 shavings of Parmagiano Reggiano cheese

Preheat oven to 425 degrees and season the beef with salt and pepper. Bring an oven-proof sauté pan to medium high heat on the stovetop. When the pan begins to smoke, add two tablespoons olive oil and butter, searing the beef evenly on all sides. Place the pan and beef in the oven and roast for 8-10 minutes or to desired doneness. Remove the beef from the pan and cover with the cocoa nibs. Let beef cool to room temperature.

To make red onion marmalade, cook onions, remaining olive oil and a pinch of salt in a medium saucepan over medium-high heat. Stirring occasionally, allow the onions to caramelize. Turn the heat to medium and add the brown sugar. As the sugar melts, stir to incorporate evenly into the onions. Add both vinegars and reduce until mixture is thickened like a jam. Remove from heat and cool.

To assemble, slice beef into four to eight slices, or to your desired thickness. Layer beef on top of pumpernickel bread, then spoon a dollop of marmalade on top of the beef. Garnish with cheese shavings and serve.  Serves two.