Steak Crostini with Horseradish Sauce
January 9, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 20
Ingredients
- (2 (8-Ounce)) Ribeye Steak
- (1 tsp) Salt
- (1/2 tsp) Coarse Black Pepper
- (1/4 tsp) Garlic Powder
- Crostini:
- (1/2 loaf) Baguette Laof
- (2 TBSP) Olive Oil
- (1/2 tsp) Salt
- Horseradish Cream:
- (1 TBSP) Horseradish
- (1/4 cup) Sour Cream
- (1 tsp) Dijon Mustard
- (1/4 tsp) Worcestershire Sauce
- (1/4 tsp) Salt
- (1/4 tsp) Black Pepper
- Garnish:
- (1/4 cup) Pomegranate Arils
- (To taste) Fresh Parsley
- (To taste) Fresh Chives
Directions
Instructions:
Preheat the Oven:Preheat your oven to 350°F (175°C).
Prepare the Crostini:Slice the baguette into ¼-inch thick pieces (about 20 slices) and arrange them on a baking sheet.
Lightly brush both sides of each slice with olive oil and sprinkle with salt.
Bake in the preheated oven for about 5 minutes, or until they’re crisp and golden. Set aside.
Cook the Beef Tenderloin:Pat the beef tenderloin filets dry with a paper towel, then season them with salt, black pepper, and garlic powder.
Heat a cast-iron skillet over medium-high heat and add 1 tablespoon of olive oil.
Sear the beef for about 4-5 minutes on each side until a crust forms. Use a meat thermometer to check for your preferred doneness.
Allow the beef to rest for a few minutes, then thinly slice it.
Make the Horseradish Cream:In a small bowl, whisk together the grated horseradish, sour cream, Dijon mustard, Worcestershire sauce, salt, and black pepper until smooth.
Assemble the Crostini:Spread a thin layer of horseradish cream on each crostini.
Top with a slice of beef tenderloin, then add a small dollop of horseradish cream on top.
Garnish and Serve:Garnish each crostini with a few pomegranate arils and sprinkle with freshly chopped parsley and chives.
Serve immediately for a perfect, flavorful appetizer.
