Steak Crostini with sauteed mushrooms and horseradish cream sauce- consider this your next go to party appetizer. Take lightly crisped bread slices and top them with silky mushrooms, tender medium rare steak slices and a dollop of zingy horseradish cream for flavorful appetizer everyone will love.
These steak crostini have a little more pizzazz than some of the standard ones you may have seen, but they still have all of the ease! With a little prep work, you can put these together in no time and wow your guests (and yourself!).
We ended up having them for dinner with a salad on the side, which felt fancy and special but truly didn’t require too much effort.
If you decide to make them for a party, feel free to double the recipe depending on your number of guests.
While there are four distinct steps to create these, none of them are particularly hard or time consuming. Something I love about this recipe is that everything can be prepped ahead of time and stored until it is time to assemble and serve.
For another delicious steak crostini recipe, try these Arugula and Steak Crostini with Boursin Cheese.
Ingredients
French baguette: Slice in ½ inch rounds. This makes them hearty enough to hold all of the toppings but not so thick that it's too hard to bite.
Steak: I used a hanger steak, but sirloin, ribeye or filet mignon would work great as well.
Cremini mushrooms: Cremini mushrooms (or baby bellas) are my go to mushroom for most recipes because they are accessible and the flavor is not overpowering. Feel free to use whatever you’d like.
Sour cream: This works as the base of the horseradish cream.
Horseradish: This is the main flavoring component of the cream, you can adjust it to your taste preferences. It’s a strong flavor, but mellows out in the sour cream and compliments the richness of the beef and mushrooms perfectly.
Dijon Mustard: Just a bit to compliment the horseradish.
Fresh herbs: Fresh thyme for the mushrooms and chives for topping the cream. I highly recommend fresh over dried in this recipe.
Salt and Pepper: Add these to taste.
How to Make Steak Crostini with Horseradish cream
Step 1. Begin by making the horseradish cream.Â
To a small bowl add sour cream, Dijon mustard, salt, pepper, and horseradish
Step 2. Mix well. Allow to sit in the fridge for at least 30 minutes for the flavors to develop.
Step 3. Next slice baguette into ½ inch pieces and place on a baking tray.
Bake at 400 F for 10 minutes until slightly brown on the outside and a little chewy on the inside.
Step 4. Season steak liberally with salt and pepper on both sides.
Step 5. Heat up a cast iron skillet and add 1 tbsp. of oil.
Add meat and allow to develop a nice crust, before flipping it and allowing to finish cooking to a medium rare. This took me a total of about 8 minutes. The internal temperature of medium rare steak should be between 130-135 degrees F.
Remove meat to a plate or cutting board to the side and allow to rest.
Once cool, slice thinly against the grain in pieces to match the number of crostini you have.
Step 6. To the same skillet you used used, add an additional tablespoon of oil.Â
Add in thinly sliced mushrooms and cook down until the become soft, stirring occasionally but not often.
After about 5 minutes, add fresh thyme. Stir and cook for 2-3 more minutes before removing from heat.
Step 7. Begin to assemble your crostini. Add a spoonful of cooked mushrooms.
Step 8. Add a piece of sliced steak.
Step 9. Add a dollop of horseradish cream on to each bread slice. Sprinkle of chopped chives and repeat until all crostini are assembled.
Recipe Tips
- Remember that this recipe is simply a guide and you can always adjust it to suit your tastes. Leave out the mushrooms, add extra horseradish to the cream, etc.
- A tender steak cooked medium rare really shines in this recipe. It allows for an easier bite, which is essential with finger foods such as this one. Because you only need a thin strip for each crostini, using a nicer cut of beef doesn't break the bank.
More appetizer recipes
If you try this Steak Crostini Recipe please leave a star rating and let me know how it goes in the comments below. I love to hear from you.
Steak Crostini
Ingredients
- 1 baguette sliced into 18-20, ½ inch pieces
- 8 oz. hanger steak
- ½ cup sour cream
- 1 tbsp. horseradish
- 1 tsp. dijon mustard
- ½ tsp. salt
- ½ tsp. pepper
- 10 oz. cremini mushrooms thinly sliced
- 1 tsp. fresh thyme leaves stems removed
- 1 tbsp. chives chopped
- 2 tbsp. olive oil divided
Instructions
- Begin by making the horseradish cream.
- To a small bowl add sour cream, Dijon mustard, salt, pepper, and horseradish. Mix well. Allow to sit in the fridge for at least 30 minutes for the flavors to develop.
- Next slice baguette into ½ inch pieces and place on a baking tray.
- Bake at 400 F for 10 minutes until slightly brown on the outside and a little chewy on the inside.
- Season steak liberally with salt and pepper on both sides.
- Heat up a cast iron skillet and add 1 tbsp. of oil.
- Add meat and allow to develop a nice crust, before flipping it and allowing to finish cooking to a medium rare. This took me a total of about 8 minutes. The internal temperature of medium rare steak should be between 130-135 degrees F.
- Remove meat to a plate or cutting board to the side and allow to rest.
- Once cool, slice thinly against the grain in pieces to match the number of crostini you have.
- To the same skillet you used used, add an additional tablespoon of oil.
- Add in thinly sliced mushrooms and cook down until the become soft, stirring occasionally but not often.
- After about 5 minutes, add fresh thyme. Stir and cook for 2-3 more minutes before removing from heat.
- Begin to assemble your crostini. Add a spoonful of cooked mushrooms, a piece of sliced steak, and a dollop of horseradish cream to each bread slice. Sprinkle on chopped chives and repeat until all crostini are assembled.
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