Steak Crostini with Creamy Horseradish Sauce

Crostini topped with steak and white sauce on a white plate

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4.67 from 9 votes

Steak Crostini with Creamy Horseradish Sauce

Crostini topped with tender filet mignon and a creamy horseradish sauce

Prep Time5

Cook Time15

Resting Time15

Course: Appetizer

Cuisine: American

Keyword: steak bites, steak bites with horseradish sauce, steak crostini

Servings: people

Calories: 286kcal

Author: Niki Medlin

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

Notes

Watch the bread closely while broiling so that it does not burn

For the most tender, juicy steak, do not bake past 140 degrees

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

For a stronger flavored, spicier sauce add more horseradish (be careful, it can become overpowering pretty quickly)

The crostini and the sauce can be made a couple of days ahead of time (store the crostini at room temperature in a zip lock bag and refrigerate the sauce until ready to assemble)

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