Steak Crostini
Elevate your gatherings with these delicious Steak Crostini topped with creamy horseradish sauce and sweet caramelized onions.
Ingredients
Steak Preparation
- 1 pound filet mignon or tenderloin You can use sirloin or ribeye if filet mignon is not available.
- to taste Salt and black pepper
- 2 tablespoons unsalted butter For cooking the steak.
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the Crostini
- 1 loaf Baguette Thinly sliced.
- to taste Olive oil For brushing.
Horseradish Sauce
- 1/2 cup mayonnaise Can substitute with Greek yogurt for a healthier alternative.
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- to taste Salt and black pepper
Caramelized Onions
- 2 tablespoons unsalted butter For caramelizing onions.
- 2 large shallots Thinly sliced. Can be substituted with red or yellow onions.
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- to taste Salt and black pepper
Instructions
Preparation
- Season the filet mignon with salt, black pepper, garlic powder, and dried thyme. Let it sit at room temperature for at least 30 minutes.
Sauce Preparation
- In a small bowl, mix the mayonnaise, horseradish, Dijon mustard, and lemon juice. Season with salt and pepper to taste. Cover and refrigerate.
Caramelizing Onions
- Melt butter in a skillet over medium heat. Add shallots and cook until softened, stirring occasionally. Add balsamic vinegar, brown sugar, salt, and pepper. Cook until caramelized.
Cooking the Steak
- Heat olive oil in another skillet over medium-high heat. Cook the seasoned steak for about 4 minutes on each side for medium-rare. Let it rest before slicing.
Toasting the Baguette
- Preheat the oven to 375°F (190°C). Brush baguette slices with olive oil and toast for 5-7 minutes until golden brown.
Assembly
- Spread horseradish sauce on each toasted baguette slice. Top with sliced steak and caramelized shallots. Arrange on a serving platter.
Serving
- Serve immediately while warm.
Notes
Let the steak rest after cooking to retain its juices. Give patience when caramelizing shallots for better flavor.