Description
Grilled Steak Crostini with Horseradish Sauce offers a delicious appetizer featuring tender filet mignon, served atop crisp baguette slices with creamy horseradish sauce, caramelized onions, and flavorful toppings. Perfect for gatherings or special occasions, these crostini combine smoky grilled steak with savory, tangy, and sweet elements for a sophisticated bite.
Ingredients
Scale
For the Steak
- 8 ounces Filet Mignon Steaks
- 2 tablespoons olive oil, if desired
- 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
- Prepare the Steak: Rub the filet mignon steaks with olive oil (if using) and season generously with steak seasoning. Preheat a grill or grill pan over medium-high heat and cook the steaks to your desired level of doneness, about 4-5 minutes per side for medium rare. Remove from heat and let rest.
- Make the Horseradish Sauce: In a bowl, combine sour cream, prepared horseradish, dijon mustard, champagne vinegar, worcestershire sauce, and chopped chives. Mix well and season with salt and pepper to taste. Refrigerate until ready to serve.
- Prepare the Crostini: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush each slice with melted butter and olive oil mixture. Optional: rub each slice with a smashed garlic clove for extra flavor. Bake for 10-12 minutes or until crisp and golden.
- Caramelize the Onions: Heat olive oil and butter in a skillet over medium heat. Add the diced onions and sprinkle with sugar and kosher salt. Cook slowly, stirring occasionally, until onions are deeply golden and caramelized, about 20-25 minutes. Remove from heat and optionally stir in chopped fresh chives.
- Assemble the Crostini: Thinly slice the rested steak. Spread a layer of horseradish sauce over each crostini. Top with sliced steak, a spoonful of caramelized onions, and drizzle with balsamic glaze if desired. Garnish with extra chives for color and flavor.
Notes
- Use day-old baguette for the best texture when making crostini; fresh bread can be too soft.
- Adjust horseradish amount to taste as it can be quite potent.
- The balsamic glaze adds a sweet acidity that complements the richness of the steak and onions perfectly but is optional.
- Letting the steak rest after grilling ensures juicy slices.
- Caramelize onions slowly for the best flavor development; high heat can burn them.
Keywords: steak crostini, grilled steak appetizer, horseradish sauce recipe, caramelized onions, easy starter, party appetizer