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Steak Crostini with Creamy Horseradish Sauce and Caramelized Shallots Recipe

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★★★★★

4.4 from 26 reviews

This Steak Crostini recipe features tender filet mignon atop toasted baguette slices, complemented by a creamy horseradish sauce and rich caramelized shallots. Perfect as an elegant appetizer or party bite, these crostinis balance savory steak flavors with tangy and sweet accents for a deliciously sophisticated treat.

Ingredients

Scale

Steak and Seasoning

  • 1 pound filet mignon or tenderloin
  • Salt and black pepper, to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter (for cooking steak and caramelizing shallots)
  • Olive oil, for brushing and cooking

Crostini

  • Baguette, thinly sliced
  • Olive oil, for brushing baguette slices

Creamy Horseradish Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste

Caramelized Shallots

  • 2 large shallots, thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt and black pepper, to taste

Garnish

  • Fresh thyme or parsley (optional)

Instructions

  1. Season the steak: Generously coat the steak with salt, black pepper, garlic powder, and dried thyme. Allow it to sit for at least 30 minutes to absorb the flavors.
  2. Prepare creamy horseradish sauce: In a small bowl, combine mayonnaise, prepared horseradish, Dijon mustard, and lemon juice. Season with salt and black pepper to taste. Refrigerate until needed to let the flavors meld.
  3. Caramelize the shallots: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Add the thinly sliced shallots and cook, stirring occasionally until softened. Then stir in balsamic vinegar, brown sugar, salt, and pepper. Continue cooking for about 30 minutes until shallots turn golden brown and caramelized. Remove from heat and set aside.
  4. Cook the steak: Heat olive oil in a skillet over medium-high heat. Cook the steak according to your preferred doneness—about 4 minutes per side for medium-rare with filet mignon. Remove from heat and let the steak rest before slicing thinly.
  5. Toast the baguette slices: Preheat the oven to 375°F (190°C). Brush the baguette slices with olive oil and place them on a baking sheet. Toast for 5-7 minutes or until slices are golden brown and crisp.
  6. Assemble crostini: Spread a layer of the creamy horseradish sauce over each toasted baguette slice. Top with a slice of the cooked steak and a spoonful of the caramelized shallots.
  7. Garnish and serve: Arrange the crostini on a serving platter. Garnish with fresh thyme or parsley if desired. Serve immediately to enjoy warm and flavorful bites.

Notes

  • Allowing the steak to rest after cooking ensures it remains juicy when sliced.
  • The caramelizing process of shallots requires patience but adds a delicious deep sweetness.
  • Use thin baguette slices for perfect bite-sized crostinis.
  • The horseradish sauce can be made ahead and stored refrigerated for up to 2 days.
  • Adjust the horseradish quantity in the sauce to control the level of spiciness.
  • For a gluten-free option, substitute the baguette with gluten-free bread slices.

Keywords: steak crostini, creamy horseradish sauce, caramelized shallots, filet mignon appetizer, elegant party bites

Find it online: https://epicrecipebox.com/steak-crostini-with-creamy-horseradish-sauce-and-caramelized-shallots-recipe/