Steak Crostini with Creamy Horseradish Sauce
Steak Crostini with Creamy Horseradish Sauce is the perfect two bite appetizer for entertaining your family and friends! Toasted crostini topped with a slice of tender filet mignon, a kick of spicy horseradish sauce, garnished with chopped fresh chives will have your guests coming back for more! With only 7 ingredients and 40 minutes these impressive steak bites will be ready to serve. Crostini, or toasted bread, make a great party food because the the bread acts like a plate, making them the perfect finger food. Topping crostini with perfectly cooked filet mignon takes a simple appetizer and elevates it to a whole new level. How to Make Crostini Cut twelve 1/4″ slices from a sour dough baguette. Spread both sides of each slice of bread with butter and sprinkle the top with salt. Arrange the bread on a baking sheet and broil for about 5 minutes until crispy and golden brown. Be sure to watch the bread closely so that is doesn’t burn. Remove the baking sheet from the oven and let the crostini cool. How to Cook the Perfect Filet Mignon Preheat the oven to 400 degrees. Put a cast iron pan on the stove top and heat it over medium high heat until it is hot enough to sear the steak. Take a half pound filet that is about 1 1/2″ to 2″ thick, season each side with salt and sear for 2 minutes on each side. Put the steak in the cast iron pan into the preheated oven and bake until your desired doneness. For medium rare, which is my preference, bake until a meat thermometer reads 120 degrees. For medium, bake until the thermometer reads 140 degrees and for medium well, bake until the thermometer reads 150 degrees. For no pink at all, bake until the thermometer reads 160 degrees. Pro Tip: For the most tender, juicy steak, do not bake past 140 degrees. Once your steak reaches your desired doneness, remove it from the oven, top it with 1 tbsp butter, cover the pan with foil and allow the steak to rest for 15 minutes before slicing. Once the steak has rested, cut it into 12 even slices. Pro Tip: Resting your steak for as long as you have cooked it allows the juices to have time to redistribute rather than spilling all over your cutting board, resulting in a juicier more tender steak. How to Make Creamy Horseradish Sauce While the steak is resting, prepare the sauce. In a medium size bowl, mix together 1/2 cup sour cream, the juice of 1/2 a lemon, 2 Tbsp chopped chives, and 1 Tbsp prepared horseradish. For a stronger flavored, spicier sauce, add more horseradish (be careful, it can become overpowering pretty quickly). Assembling the Steak Crostini To assemble, top each crostini with a slice of steak, a dollop of sauce and garnish with fresh chopped chives. Serve any extra sauce on the side for dipping. Can this be made ahead of time You could definitely make the crostini and the sauce a couple of days in advance, but the steak needs to be made just before serving. Store the crostini at room temperature in a zip lock bag and refrigerate the sauce until ready to assemble. If you like this recipe, you might also like my Artichoke Crostini recipe. For more recipes like this, subscribe to Artzy Foodie and get all the latest tasty goodness straight to your inbox! Follow us on Facebook, Pinterest and Instagram! Crostini topped with tender filet mignon and a creamy horseradish sauce