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Serves: 10 to 12
Prep time: 20 minutes, plus about 45 minutes for the jam
Grilling time: 13 to 16 minutes
Jam
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large sweet yellow onions, about 12 ounces each, thinly sliced
1/2 teaspoon kosher salt
1/2 cup balsamic vinegar (not aged)
1/2 cup packed light brown sugar
1/4 cup dried currants or raisins
Crostini
1 baguette, cut into 25 slices, each about 1/2 inch thick
Extra-virgin olive oil
2 garlic cloves, peeled
3 filet mignon steaks, each about 8 ounces and 1-1/2 inches thick
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
Cream
1/2 cup sour cream
1/4 cup prepared horseradish
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bunch fresh chives (optional)
1. In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook
until they become translucent and have reduced in volume by half, about 10 minutes, stirring frequently
to prevent burning. Stir in the vinegar, sugar, and currants. Reduce the heat to medium-low and cook
until the onions become jam-like and most of the liquid has evaporated, about 35 minutes. Remove from
the heat and let cool to room temperature. The jam will thicken as it cools.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Lightly brush one side of the baguette slices with oil and grill them over direct medium heat until
toasted, 1 to 2 minutes (grill one side only). Allow to cool, and then rub the grilled sides lightly with the
garlic.
4. Lightly brush the steaks with the oil and season with the salt and pepper. Allow to stand at room
temperature for 15 to 30 minutes before grilling.
5. In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.
6. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your
desired doneness, 12 to 14 minutes for medium rare, turning once or twice (if flare-ups occur, move the
steaks temporarily over indirect heat). Remove the steaks from the grill and let rest for 3 to 5 minutes.
Cut the steaks into 1/4-inch slices.
7. Spread a layer of jam on each piece of toasted baguette (crostini). Place a slice of meat on the jam and
top with a small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.
Prep time: 20 minutes, plus about 45 minutes for the jam
Grilling time: 13 to 16 minutes
Jam
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 large sweet yellow onions, about 12 ounces each, thinly sliced
1/2 teaspoon kosher salt
1/2 cup balsamic vinegar (not aged)
1/2 cup packed light brown sugar
1/4 cup dried currants or raisins
Crostini
1 baguette, cut into 25 slices, each about 1/2 inch thick
Extra-virgin olive oil
2 garlic cloves, peeled
3 filet mignon steaks, each about 8 ounces and 1-1/2 inches thick
1 tablespoon extra-virgin olive oil
1-1/2 teaspoons kosher salt
3/4 teaspoon ground black pepper
Cream
1/2 cup sour cream
1/4 cup prepared horseradish
1/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 bunch fresh chives (optional)
1. In a large skillet over medium-high heat, warm the butter and olive oil. Add the onions and salt. Cook
until they become translucent and have reduced in volume by half, about 10 minutes, stirring frequently
to prevent burning. Stir in the vinegar, sugar, and currants. Reduce the heat to medium-low and cook
until the onions become jam-like and most of the liquid has evaporated, about 35 minutes. Remove from
the heat and let cool to room temperature. The jam will thicken as it cools.
2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
3. Lightly brush one side of the baguette slices with oil and grill them over direct medium heat until
toasted, 1 to 2 minutes (grill one side only). Allow to cool, and then rub the grilled sides lightly with the
garlic.
4. Lightly brush the steaks with the oil and season with the salt and pepper. Allow to stand at room
temperature for 15 to 30 minutes before grilling.
5. In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.
6. Grill the steaks over direct medium heat, with the lid closed as much as possible, until cooked to your
desired doneness, 12 to 14 minutes for medium rare, turning once or twice (if flare-ups occur, move the
steaks temporarily over indirect heat). Remove the steaks from the grill and let rest for 3 to 5 minutes.
Cut the steaks into 1/4-inch slices.
7. Spread a layer of jam on each piece of toasted baguette (crostini). Place a slice of meat on the jam and
top with a small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.
