Steak Crostini with Creamy Horseradish Sauce and Caramelized Onions
A delightful appetizer featuring tender steak, creamy horseradish sauce, and caramelized onions served on crispy baguette slices.
Ingredients
Steak Preparation
- 1 pound filet mignon or tenderloin Use your preferred cut of steak.
- to taste Salt and black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme Feel free to use a mix of herbs.
Crostini Assembly
- 1 loaf Baguette, thinly sliced For best results, use a fresh baguette.
- to taste Olive oil, for brushing
Creamy Horseradish Sauce
- 1/2 cup mayonnaise Use a good quality mayonnaise.
- 2 tablespoons horseradish Adjust based on desired spiciness.
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice Fresh lemon juice is preferred.
Caramelized Onions
- 2 large shallots, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar This adds sweetness; adjust as needed.
Instructions
Preparation
- Season the steak with salt, black pepper, garlic powder, and dried thyme. Let it sit for at least 30 minutes.
- In a bowl, mix mayonnaise, horseradish, Dijon mustard, and lemon juice. Season to taste and refrigerate.
- In a skillet, melt butter and add sliced shallots. Cook them slowly until they are golden brown.
- Stir in balsamic vinegar and brown sugar, and cook for a few more minutes until caramelized.
Cooking
- In another skillet, cook the steak to your preferred doneness, then slice it thinly.
- Preheat your oven to 375°F (190°C).
- Brush baguette slices with olive oil and toast them in the oven for 5-7 minutes until crispy.
Assembly
- Spread the creamy horseradish sauce on the toasted baguette slices.
- Top with sliced steak and a spoonful of caramelized shallots. Serve warm.
Notes
Let the steak rest after cooking to keep it juicy. The caramelization of the onions should not be rushed; low heat will bring out their natural sweetness.