Filet Mignon Crostini with Balsamic Onion Jam | Starters Recipes
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Filet Mignon Crostini with Balsamic Onion Jam

Recipe From from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Fuel Type:

  • People

    Serves 10 to 12

  • Prep Time

    20 min.

  • Grilling Time

    12 to 15 min.

Ingredients
Instructions

the Ingredients

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Jam

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 2 large sweet yellow onions, each about 340 grams, thinly sliced
  • ½ teaspoon kosher salt
  • 120 milliliters balsamic vinegar (not aged)
  • 100 grams packed light brown sugar
  • 50 grams dried currants or raisins
 
  • 3 filet mignon steaks, each about 225 grams and 4 centimeters thick, trimmed of excess fat
  • 1 tablespoon extra-virgin olive oil
  • 1½ teaspoon kosher salt
  • ¾ teaspoon freshly ground black pepper

Crostini

  • 1 baguette, cut into 25 slices, each about 12 millimeters thick
  • Extra-virgin olive oil
  • 2 garlic cloves, peeled

Cream

  • 80 milliliters sour cream
  • 3 tablespoons prepared horseradish
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
 
  • 1 bunch fresh chives (optional)

Instructions

  • 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.)

    Related Grill Skills

    • Slicing an Onion
  • Prepare the grill for direct cooking over medium heat (180° to 230°C).
    Prepare the grill for cooking over medium heat (200°C).
  • 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.
  • 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. Rub the grilled sides lightly with the garlic.
    Brush the cooking grates clean. Lightly brush one side of the baguette slices with oil and grill them over medium heat until toasted, 1 to 2 minutes (grill one side only). Allow to cool. Rub the grilled sides lightly with the garlic.
  • In a small bowl combine the cream ingredients. Cover and refrigerate until ready to use.
  • 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 6-millimeter slices.
    Grill the steaks over 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 6-millimeter slices.
  • 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.

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