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.
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Steak Crostini with Creamy Horseradish Sauce
Ingredients
For the Crostini
- 1 sour dough baguette
- 1/2 stick butter softened
- 1 tsp salt
For the Filet Mignon
- 1/2 pound filet mignon 1 1/2" to 2" thick
- 1 tsp salt or to taste
- 1 tbsp butter
For the Creamy Horseradish Sauce
- 1/2 cup sour cream
- 1/2 lemon juiced
- 4 tbsp chives chopped
- 1 tbsp prepared horseradish
Instructions
For the Crostini
- Cut twelve 1/4" slices of bread
- Butter both sides of each piece of bread and sprinkle the top with salt
- Arrange bread on a baking sheet and broil for 5 minutes, until crispy and golden brown
For the Filet Mignon
- Preheat the oven to 400 degrees
- Put a cast iron pan on the stove and heat it over medium high until it is hot enough to sear the steak
- Season the steak on both sides with salt, sear for 2 minutes on each side, then put the pan in the oven and bake until desired doneness
- After about 8 minutes, using a meat thermometer, check for doneness (for medium rare bake until 120 degrees, for medium bake until 140 degrees, for medium well bake until 150 degrees, for well done bake until 160 degrees)
- When the steak has reached your desired doneness, remove from the oven, top with butter, cover and let rest 15 minutes
- After the steak has rested, cut into 12 even slices
For the Creamy Horseradish Sauce
- In a medium bowl, mix together the sour cream, lemon juice, 2 tbsp of the chopped chives, and the horseradish
Assembling the Steak Crostini
- Top each crostini with a slice of steak, a dollop of sauce, and some chopped chives
- Serve any remaining sauce on the side for dipping
