Steak Crostini Appetizer

Steak Crostini on a white serving platter.

This steak crostini recipe is the perfect bite-sized appetizer. Juicy slices of seared steak sit atop crispy garlic baguette rounds and topped with creamy horseradish sauce.

Course Appetizer

Cuisine American

Keyword Filet Mignon, Horseradish

Prep Time 15

Cook Time 20

Total Time 35

Servings bites

Calories 49kcal

Author Darcey Olson

Cost $20+

Equipment

Cast Iron Skillet

Ingredients

1 baguette, sliced into ½ inch rounds *Note 1
olive oil

STEAK

2 filet mignon, about 1-inch thick *Note 2
1 tsp kosher salt
½ tsp black pepper , + more for garnish
2 tbsp avocado oil *Note 3

HORSERADISH SAUCE

½ cup sour cream, full fat
2 tbsp prepared horseradish, drained *Note 4
2 tbsp mayonnaise
1 tbsp finely chopped chives
1 tsp apple cider vinegar
¼ tsp salt

Instructions

PREP THE CROSTINI

Slice the baguette into ½-inch rounds and place on a baking sheet. Lightly brush each piece with olive oil. Set aside.

MAKE THE HORSERADISH SAUCE

Add all of the ingredients to a small mixing bowl and stir to combine. Taste and adjust ingredients as desired. Set aside.

PREPARE THE STEAKS

Remove the steak from the refrigerator 30-60 minutes before cooking. Pat dry with paper towels before generously seasoning with kosher salt, and black pepper. Set aside.
2 filet mignon, about 1-inch thick, 1 tsp kosher salt , ½ tsp black pepper , + more for garnish

COOKING THE STEAKS

Pre-heat the oven to 360°F. Pre-heat a large cast iron skillet over high heat. Once hot, carefully add the oil (it may splatter) and swirl around the pan until the entire bottom is coated.
Sear the steak for 2-3 minutes per side, until a nice brown crust forms. Immediately remove skillet from heat.
2 tbsp avocado oil
Transfer the skillet to the oven and bake for 2-8 minutes, depending on preferred doneness (see notes for internal temperatures). Cook to 125°F for a rare steak or 130°F for a medium-rare steak or 135°F for medium.
½ cup sour cream, full fat, 2 tbsp mayonnaise, 1 tbsp finely chopped chives
Remove from the heat, transfer to a cutting board, and let rest for 5-10 minutes. Increase the oven temperature to 400°F.

BAKE AND ASSEMBLE THE CROSTINI

While the steak is resting, place the cut crostini in the oven and toast until golden and crisp, about 6-8 minutes (keep your eye on it). Once removed from the oven scrape a garlic clove over the top of each piece of bread.
Top the garlic crostini with a slice of steak, a dollop of horseradish sauce, and garnish with chives and black pepper.

Notes

Note 1 - Depending on the size of the baguette, you may have some leftover to use in another recipe.

Note 2 - Aim for 8 oz steaks about 1" thick. The steak shouldn't be thicker than the bread slices. The number of steak bites this recipe makes depending on the size of the steak.

Note 3 - Use a high smoking point oil, such as vegetable, canola or avocado oil.

Note 4 – Prepared horseradish has quite a bit of liquid so make sure to drain off this excess liquid before adding to the mixing bowl.

Temperature

Cook the steak by temperature, not time. Here are the “final doneness temperatures”. The “pull from the pan” temperature will be 5°F below the temperatures called out below as resting will increase the temp. Use a meat thermometer to ensure accuracy.

Rare: 125°F – 130°F
Medium Rare: 130°F – 140°F
Medium: 140°F – 150°F
Medium Well: 150°F – 160°F
Well Done: 160°F+

* The USDA recommends cooking steaks and roasts to a minimum internal temperature of 145 degrees F for safety.

Nutrition