Steak Crostini

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Steak Crostini with sauteed mushrooms and horseradish cream sauce- consider this your next go to party appetizer.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Beef

Cuisine: American

Servings: crostini

Calories: 68kcal

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.