- 3 filet mignon steaks, each about 8 ounces and 1½ inches thick, trimmed of excess fat
- 1 tablespoon extra-virgin olive oil
- 1½ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 bunch fresh chives (optional)
- 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 light brown sugar
- ¼ cup dried currants or raisins
- 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
IN THE KITCHEN
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.)
AT THE BRAAI
Prepare the braai for direct cooking over medium heat (180° to 230°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 (braai 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.
Braai 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 braai and let rest for 3 to 5 minutes. Cut the steaks into ¼-inch 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.