Steak Crostini With Horseradish Cream
Steak Crostini With Horseradish Cream
Rated 5.0 stars by 1 users
Servings
4-6
Cook Time
25-30 minutes
Tender, savory steak paired with a tangy, creamy horseradish spread on toasted baguette slices — the ultimate party bite.
Author:Herd & Grace
Ingredients
- 1 lb Herd & Grace steak (filet, ribeye, or NY strip – cooked to medium rare)
- 1 baguette, sliced into ½" slices
1 cup baby arugula
- 3 tbsp olive oil
- 1 cup sour cream or crème fraîche
- 2 tbsp prepared horseradish (or more to taste)
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 1 tbsp fresh chives, finely chopped (plus extra for garnish)
- Salt & freshly cracked black pepper
Directions
Cook the Steak:
- Season steak generously with salt and pepper.
- Sear in a hot skillet with olive oil until medium-rare (about 3–4 minutes per side, depending on thickness).
- Rest for 5–10 minutes, then slice thinly against the grain
Make the Horseradish Cream:
- In a small bowl, mix sour cream, horseradish, Dijon, lemon juice, and chives.
- Season with salt and pepper to taste. Refrigerate until ready to use.
Toast the Crostini:
- Preheat oven to 400°F (200°C).
- Arrange baguette slices on a baking sheet, brush lightly with olive oil, and toast for 5–6 minutes or until golden brown.
Dress the Arugula:
Toss arugula with a light drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt.
Assemble:
- Spread a dollop of horseradish cream on each toasted baguette slice.
Top with a few arugula leaves and a slice of steak
Garnish with extra chives or Tasman Sea Salt.
Serve and Enjoy!
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