Description
Steak Crostini with Horseradish Cream is a perfect appetizer featuring toasted baguette slices topped with tender, seared steak and a zesty, creamy horseradish sauce. Ready in just 25 minutes, this elegant yet easy-to-make dish is ideal for entertaining or a sophisticated snack.
Ingredients
Scale
For the Crostini
- 1 baguette, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- Salt and pepper to taste
For the Steak
- 1 lb beef steak (such as ribeye or tenderloin)
- Salt and pepper to taste
- 1 tbsp olive oil
For the Horseradish Cream
- 1/2 cup sour cream
- 2 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper to taste
Instructions
- Prepare the Crostini: Preheat the oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides with olive oil, then season with salt and pepper. Bake for 8-10 minutes or until golden and crisp. Set aside to cool.
- Cook the Steak: Season the steak with salt and pepper. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Sear the steak for 3-4 minutes on each side or until it reaches your preferred doneness. Remove the steak and let it rest for 5 minutes before slicing thinly.
- Make the Horseradish Cream: In a bowl, combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper. Stir until smooth and creamy.
- Assemble the Crostini: Spread a dollop of horseradish cream on each toasted baguette slice. Top with a slice of the seared steak, and optionally garnish with fresh herbs for added flavor and presentation.
Notes
- Use a high-quality cut of steak like ribeye or tenderloin for the best flavor and tenderness.
- Adjust horseradish amount in the cream to your preferred spice level.
- Letting the steak rest before slicing helps retain juices and keeps it tender.
- For added freshness, garnish with chopped chives or parsley.
- These crostini can be prepared ahead by making the horseradish cream and toasting baguette slices in advance.
