Description
Steak Crostini with Creamy Horseradish Sauce and Caramelized Shallots is a sophisticated appetizer featuring tender filet mignon, sweet caramelized shallots, and a tangy horseradish mayo served on crisp toasted baguette slices. Perfect for holiday gatherings or elegant parties, this recipe balances savory, sweet, and creamy flavors for an irresistible bite-sized treat.
Ingredients
Scale
For the Steak
- 1 pound filet mignon or tenderloin
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
For the Crostini
- Baguette, thinly sliced
- Olive oil for brushing
For the Horseradish Sauce
- 1/2 cup mayonnaise
- 2 tablespoons horseradish
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper to taste
For the Caramelized Shallots
- 2 tablespoons unsalted butter
- 2 large shallots, thinly sliced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- Salt and black pepper to taste
Instructions
- Season the Steak: Generously season the filet mignon with salt, black pepper, garlic powder, and dried thyme. Ensure all sides are well coated and let it rest at room temperature for at least 30 minutes to develop flavor.
- Prepare Horseradish Sauce: In a small bowl, combine mayonnaise, prepared horseradish, Dijon mustard, and fresh lemon juice. Season with salt and black pepper to taste. Mix until smooth and refrigerate until ready to serve.
- Caramelize Shallots: In a skillet over medium heat, melt unsalted butter. Add the thinly sliced shallots and cook, stirring occasionally, until they soften. Add balsamic vinegar, brown sugar, salt, and black pepper. Continue cooking gently for about 30 minutes until the shallots are golden brown and caramelized. Remove from heat and set aside.
- Cook the Steak: Heat olive oil in a skillet over medium-high heat. Cook the steak to desired doneness—approximately 4 minutes per side for medium-rare with filet mignon. Remove steak from heat and let it rest to retain juices.
- Toast the Crostini: Preheat oven to 375°F (190°C). Brush thin baguette slices with olive oil and arrange on a baking sheet. Toast in the oven for 5-7 minutes until golden and crisp.
- Slice the Steak: Cut the rested steak into thin strips suitable for topping the crostini.
- Assemble the Crostini: Spread a generous layer of the horseradish sauce on each toasted baguette slice. Top with a slice of cooked steak and a spoonful of caramelized shallots.
- Garnish and Serve: Arrange crostini on a serving platter. Optionally, garnish with fresh thyme or parsley. Serve immediately and enjoy this flavorful appetizer.
Notes
- Use filet mignon or tenderloin for the most tender steak; alternatively, sirloin can be used but may be less tender.
- Caramelizing shallots requires patience but adds rich, sweet flavor; do not rush the process by increasing heat.
- The crostini can be prepared slightly ahead; keep the toasted bread and fillings separate until serving to maintain crispiness.
- Leftover horseradish sauce can be stored covered in the refrigerator for up to 3 days.
- For an extra touch, garnish with fresh herbs like thyme or parsley for color and aroma.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop and Baking
- Cuisine: American
Keywords: Steak Crostini, Horseradish Sauce, Caramelized Shallots, Appetizer, Holiday Appetizer, Finger Food, Filet Mignon
