4-6 servings

Sauce:

2 cups canned chicken broth
1 cup canned beef broth
1/2 cup chopped onion
1/2 cup chopped seeded tomato
1/4 cup chopped peeled apple and/or pear
1/4 cup chopped carrot
1/4 cup chopped celery
1 tablespoon soy sauce
3 garlic cloves, chopped
1 teaspoon tomato paste
5 teaspoons wasabi powder, dissolved in 5 teaspoons water

Steaks:

1/2 cup fresh white breadcrumbs
2 tablespoons chopped fresh parsley
2 garlic cloves, minced
7 tablespoons chilled butter
2 medium onions, thinly sliced
4-6 ribeye steaks

For sauce: Combine all ingredients except wasabi mixture in a large saucepan.  Bring to a  boil.  Reduce heat, cover and simmer 1 hour.  Strain into a medium saucepan.  Boil until reduced to 1/2 cup, about 15 minutes.  Stir in wasabi mixture.  Season with salt and pepper.  (Can be made a day ahead.  Cover and chill)

For steaks: Preheat broiler.  Combine breadcrumbs, parsley and garlic in small bowl.  Melt butter in heavy large skillet over med-low heat.  Add onions and saute until tender and golden brown, about 15 minutes.

Meanwhile, season steaks with salt and pepper.  Broil to desire doneness, about 4 minutes per side.  Sprinkle breadcrumbs ove steakes.  Broil until breadcrumbs are golden brown, about 2 minutes. 

Bring sauce to simmer.  Remove from heat.  Gradually add remaining 5 tablespoons butter, whisking just until melted.  Arrange onion in center of plates.  Top with steaks.  Spoon sauce around steaks and serve. 

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