Apr 15, 2011

Filet Mignon Crostini with Balsamic Onion JamRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 5 stars

8 Reviews

YouTube Video
Serves: 10 to 12 // Prep time: 20 minutes, plus about 45 minutes for the jam | Grilling time: 12 to 15 minutes

Grocery List

Fresh Produce

  • 1 bunch fresh chives (optional)
  • 2 garlic cloves
  • 2 sweet yellow onions, each about 12 oz

Meat / Poultry / Seafood

  • 3 filet mignon steaks, each about 8 oz and 1½" thick

Oil and Spices

  • .5 cups extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 2.25 tsp kosher salt


  • .5 cups balsamic vinegar (not aged)
  • 3 tbsp prepared horseradish


  • .5 cups sour cream
  • 2 tbsp unsalted butter


  • 1 baguettes
  • .25 cups dried currants or raisins
  • .5 cups golden brown sugar



  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet yellow onions, each about 12 ounces, thinly sliced
  • ½ teaspoon kosher salt
  • ½ cup balsamic vinegar (not aged)
  • ½ cup packed golden brown sugar
  • ¼ cup dried currants or raisins

  • 3 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper


  • 1 baguette, cut into 25 slices, each about ½ inch thick
  • Extra-virgin olive oil
  • 2 garlic cloves, peeled


  • ⅓ cup sour cream
  • 3 tablespoons prepared horseradish
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly 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 tender 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. (The jam may be made up to 2 days ahead. Cover and refrigerate. Bring to room temperature before serving.)

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Lightly brush the steaks on both sides with the oil and season with the salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  4. Brush the cooking grates clean. 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.

  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, 11 to 13 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into ¼-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.

8 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jul 5, 2013

Larry D

Costs a bit more, but appears to be worth it.

I bought my grill last year and use it about once (sometimes twice) a week from around mid May until early November. I've cooked everything from foil wrapped ribs (using the Weber recipe) to pork steaks to corn on the cob to scallops to ... (well, you get the picture). The grill cooks food evenly and quickly. I also bought the cart for the Q100/200 series.

The grill cleans easily. Most of the grease and extra sauces flow down the bowl into the grease tray. I did have to make a wooden tool that can clean beneath the burner tube without striking it.

Though I have a family of four, my wife and oldest aren't much for grilled foods (that's their problem, not mine), my youngest has started enjoying the small feasts I create. So far, the grill is plenty big enough for my youngest and myself. When it comes time to upgrade to something larger, I see a Genesis in my future.

Until then, this little baby does the trick.

P.S. if you don't know what a pork steak is, it basically is a pork butt roast or Boston butt roast cut into steaks. On a Q-100, medium heat for 4 to 5 minutes a side.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Aug 20, 2013

Dave K

Great portable grill!!!!

After cooking on inexpensive portable grills this was like going to heaven. Worth every penny. It cooks evenly and the clean up is extremely easy. I would not hesitate in recommending this grill.

Type of Griller


Would you recommend this recipe? YES

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Filet Mignon Crostini with Balsamic Onion Jam