Steak Crostini
These bite-sized Steak Crostini are topped with creamy horseradish sauce and sweet caramelized onions, making them the perfect appetizer for gatherings.
Ingredients
For the Steak and Crostini
- 1 pound filet mignon or tenderloin A tender cut that cooks beautifully, giving you steak that melts in your mouth.
- to taste Salt and black pepper These simple seasonings enhance the flavor of the steak.
- 2 tablespoons unsalted butter Adds a richness to both the steak and the caramelized shallots.
- 1 teaspoon garlic powder A touch of garlic for that savory kick.
- 1 teaspoon dried thyme Adds an earthy note that complements the beef.
- 1 baguette thinly sliced The perfect crispy vessel to hold all this deliciousness.
- for brushing Olive oil A drizzle before toasting ensures a golden, crunchy topping.
For the Horseradish Sauce
- 1/2 cup mayonnaise The creamy base for our horseradish sauce.
- 2 tablespoons horseradish This zingy condiment gives your sauce a delightful kick!
- 1 tablespoon Dijon mustard A touch of mustard for depth of flavor.
- 1 tablespoon lemon juice Brightens up the sauce and balances the richness.
For the Caramelized Shallots
- 2 large shallots Sweet and delicate, they caramelize to perfection.
- 1 tablespoon balsamic vinegar Adds sweetness and a bit of acidity to the shallots.
- 1 tablespoon brown sugar Enhance the caramelization process, giving shallots that gorgeous color.
- to taste Salt and black pepper Another chance to bring all the flavors together.
Instructions
Season the Steak
- Start by seasoning your filet mignon or tenderloin generously with salt, black pepper, garlic powder, and dried thyme. Let it rest at room temperature for at least 30 minutes.
Prepare the Horseradish Sauce
- In a small bowl, mix together mayonnaise, horseradish, Dijon mustard, and fresh lemon juice. Adjust seasoning with salt and pepper, and refrigerate until ready to use.
Caramelize the Shallots
- In a skillet over medium heat, melt the butter and add sliced shallots. Stir occasionally and add balsamic vinegar, brown sugar, salt, and black pepper. Cook until caramelized and golden brown, about 30 minutes.
Cook the Steak
- In another hot skillet, heat olive oil over medium-high heat. Cook the seasoned steak per desired doneness, about 4 minutes per side for medium-rare. Remove from heat and let it rest.
Toast the Baguette
- Preheat the oven to 375°F (190°C). Arrange sliced baguette on a baking sheet, brush with olive oil, and toast for about 5-7 minutes or until golden brown.
Assemble the Crostini
- Slice the rested steak into thin strips. Spread horseradish sauce on each toasted bread slice, top with a slice of steak, and spoon caramelized shallots on top.
Serve and Enjoy
- Arrange crostini on a serving platter, garnish if desired, and serve immediately.
Notes
Use a meat thermometer for doneness. Assemble crostini just before serving for the best texture.