Steak Crostini with Creamy Horseradish Sauce
Crostini topped with tender filet mignon and a creamy horseradish sauce
Servings: 4 people
Calories: 286kcal
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)