Description
Steak Crostini with Creamy Horseradish Sauce combines tender grilled steak slices, toasted baguette rounds, sweet caramelized onions, and a tangy horseradish cream. The perfect elegant appetizer for holidays, date nights, or gatherings.
Ingredients
- 8 ounces filet mignon (or sirloin)
- 2 tablespoons olive oil
- 2 tablespoons steak seasoning or salt and pepper
- 1 cup sour cream (or Greek yogurt)
- ¼ cup prepared horseradish
- 1½ tablespoons Dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon Worcestershire sauce
- ½ tablespoon chopped chives
- Salt and pepper, to taste
- 1 day-old baguette, sliced ¼-inch thick
- 2 tablespoons melted butter
- ¼ cup olive oil
- 1 garlic clove, smashed (optional)
- 1 large onion, diced
- 1 tablespoon olive oil
- ½ tablespoon butter
- ¼ teaspoon sugar
- Kosher salt, to taste
- Balsamic glaze drizzle (optional)
- Fresh chopped chives (optional)
Instructions
- Preheat grill to 450°F (232°C). Pat steak dry, season with olive oil, salt, and pepper. Grill 4–5 minutes per side until 125°F for medium-rare. Rest 10 minutes before slicing.
- In a bowl, mix sour cream, horseradish, Dijon, vinegar, Worcestershire, chives, salt, and pepper. Chill until ready to use.
- Preheat oven to 375°F (190°C). Slice baguette and brush with butter, olive oil, and garlic. Bake 5 minutes per side until golden. Cool completely.
- Heat olive oil and butter in a skillet. Add diced onions, cook 10 minutes, then add sugar and salt. Continue cooking until soft and golden, about 20 minutes total. Cool slightly.
- Spread 1 teaspoon horseradish sauce on each crostini. Top with sliced steak and caramelized onions. Drizzle balsamic glaze and sprinkle chives. Serve warm or at room temperature.
Notes
Make ahead by preparing steak, onions, and sauce in advance. Assemble just before serving for best texture and flavor. For a vegetarian option, use grilled portobello mushrooms.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: American