BALSAMIC ONION JAM (SERVE WITH FILET)

BALSAMIC ONION JAM (SERVE WITH FILET) image

Categories Beef

Yield serves 10-12

Number Of Ingredients 21

2 tbsp unsalted butter
2 tbsp olive oil
2 large sweet yellow onions thinly sliced
1/2 tsp kosher salt
1/2 cup balsamic vinegar not aged.
1/2 cup packed light brown sugar
1/4 cup raisins
3 filet steaks each about 8 oz
1 tsp olive oil
1 1/2 tsp kosher salt
3/4 tsp pepper
Crostini
1 baguete cut into 25 pieces about 1/2 inch thick
olive oil
2 garlic cloves peeled.
Cream
1/3 cup sour cream
3 tbsp horseradish
1/4 tsp kosher salt
1/2 tsp pepper
1 bunch fresh chives optional

Steps:

In large skillet over med high heat warm the butter and olive oil. Add onions and salt. cook until tender have reduced in volume by 1/2 about 10 minutes, stirring frequently to avoid burning. Stir in 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 temp. The jam will thicken as it cools. May be made up to 2 days ahead; keep refrigerated. Bring to room temp before serving. Prepare grill for direct cooking over med heat (350 to 450). Lightly brush steaks on both sides with oil and season with salt/pepper. All steaks to stand at room temp for 15 to 30 minutes before grilling. 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. In small bowl combine the cream ingredients. Cover and refrigerate until ready to use. Grill steaks over medium direct heat with lid closed as much as possible until cooked to desired doneness. 12 to 14 minutes for medium rare turning once or twie. Remove from the grill and let rest for 3-5 minutes and cut steaks into 1/4 inch slices. Spread a layer of jam on each piece of toasted baguette. Place a slice of meat on the jam and top with small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.