Rib-Eye Tacos with Onion Jam and Horseradish Creme Fraiche

Todd English recipe, found by my wonderful Michael

ingredients
Horseradish creme fraiche
1 cup finely grated peeled fresh horseradish root (about 4 ounces)
1 ea 8-oune container creme fraiche or sour cream
1/4 cup white wine vinegar
Course kosher salt

Onion Jan
1-1/2 pounds red onions, very thinly sliced
2 cups dry red wine
2 tablespoons honey
1 tablespoon chopped fresh thyme
2 tablespoons red wine vinegar

Tacos
10 ea 7 to 8 inch diameter flour tortillas, each cut into 5-inch squares

2 tablespoons olive oil
4 ea 9 to 10 ounce boneless rib-eye steaks, excess fat trimmed
Fresh cilantro sprigs

Preparation
For horseradish creme fraiche:
Mix first 3 ingredients in small bowl to blend. Season to taste with kosher salt. (Can be prepared 1 day ahead) Cover and refrigerate.

For onion jam:
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 occasionally, about 55 minutes. Mix in red wine vinegar. Simmer 10 minutes to blend flavors, adding water by tablespoonfuls to moisten if jam is dry and stirring often (onions will still be slightly crunchy). Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over medium heat until just warm, adding more water by tablespoonfuls if jam is dry.)

For tacos:
Preheat oven to 350 degrees

Wrap tortillas in foil, enclosing completely. Place in oven until heated through, about 15 minutes. Meanwhile, heat 1 tablespoon olive oil in each of 2 heavy large skillet over high heat. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare.

Transfer steaks to cutting board. Thinly slice steaks crosswise. Divide steak slices among warm tortillas. Top with onion jam, then spoonful of horseradish creme fraiche. Garnish with cilantro sprigs.