Print

Grilled Steak Crostini with Horseradish Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 7 reviews

Grilled Steak Crostini with Horseradish Sauce is an elegant and flavorful appetizer featuring tender, seared filet mignon slices served on crispy toasted baguette rounds. Topped with sweet caramelized onions and a creamy, tangy horseradish sauce, these crostini offer a delicious balance of textures and flavors, perfect for parties, gatherings, or a sophisticated snack.

Ingredients

For the Steak

  • 8 ounces Filet Mignon Steaks
  • 2 tablespoons olive oil (optional)
  • 2 tablespoons steak seasoning

For the Horseradish Sauce

  • 1 cup sour cream
  • 1/4 cup prepared horseradish
  • 1 1/2 tablespoons Dijon mustard
  • 1 teaspoon champagne vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/2 tablespoon fresh chopped chives
  • Salt and pepper to taste

For the Crostini

  • 1 day-old baguette, cut into 1/4 inch slices
  • 2 tablespoons butter, melted
  • 1/4 cup olive oil
  • 1 garlic clove, smashed (optional)

For the Caramelized Onions

  • 1 onion, diced
  • 1 tablespoon olive oil
  • 1/2 tablespoon butter
  • 1/4 teaspoon sugar
  • Kosher salt to taste
  • Chopped fresh chives (optional)
  • Balsamic glaze (optional)

Instructions

  1. Preheat and Season the Steak: Preheat your gas grill to 450°F or prepare your charcoal grill. Season both sides of the filet mignon steaks liberally with kosher salt and freshly ground black pepper for maximum flavor.
  2. Grill the Steaks: Place the steaks on the hot grill, close the lid, and cook for about 4 to 5 minutes until a golden brown crust forms. Flip the steaks, close the lid again, and grill for an additional 4 to 5 minutes until they reach medium-rare doneness (125°F internal temperature).
  3. Rest the Steaks: Remove the steaks from the grill and transfer to a platter. Cover loosely with foil and allow resting for 10 minutes to retain juices and tenderness.
  4. Prepare Horseradish Sauce: While the steak rests, whisk together the sour cream, prepared horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, salt, pepper, and chopped chives until smooth and well combined.
  5. Make the Crostini: Preheat your oven to 375°F (190°C). Slice the day-old baguette crosswise into 1/4 inch thick slices. In a small bowl, mix melted butter, olive oil, and smashed garlic. Brush this mixture on both sides of the baguette slices. Arrange on a baking sheet and toast in the oven for 5 minutes. Flip and toast for another 3 to 4 minutes until crisp and golden. Remove and let cool.
  6. Caramelize the Onions: Heat olive oil and butter in a skillet over medium-high heat. Add diced onions and cook, stirring occasionally, for about 15 to 20 minutes until deeply caramelized. Stir in sugar and cook for another 3 to 4 minutes until sweet and jammy. Season with kosher salt to taste.
  7. Assemble the Crostini: Spread about 1 teaspoon of horseradish sauce on each toasted baguette slice. Slice the rested steak thinly across the grain and place a slice on top of each crostini. Add about 1/2 tablespoon of caramelized onions on each, garnish with chopped fresh chives, and optionally drizzle with balsamic glaze for extra flavor.

Notes

  • All components (steak, sauce, crostini, onions) can be prepared ahead of time to streamline serving.
  • Assemble the crostini just before serving to prevent the bread from becoming soggy.
  • Use day-old baguette for best toasting results and texture.
  • Adjust horseradish in sauce according to spice preference.
  • Resting the steak after grilling enhances juiciness and tenderness.

Find it online: https://bitezly.com/grilled-steak-crostini-with-horseradish-sauce-recipe/