Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

why make this recipe

This bite-size snack is warm, rich, and easy to share. The steak is tender, the horseradish sauce is creamy with a bite, and the caramelized shallots add sweet depth. You can make it for a party, a nice starter, or a simple treat at home.

introduction

This recipe makes small crostini topped with thin steak slices, creamy horseradish sauce, and caramelized shallots. It uses simple ingredients and clear steps. If you enjoy bold flavors, you may also like this creamy beef and bowtie pasta recipe for another easy, rich dish.

how to make Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

1. Season the steak with salt, black pepper, garlic powder, and dried thyme. Let it sit at least 30 minutes so the flavors soak in.
2. Make the horseradish sauce by mixing mayonnaise, horseradish, Dijon mustard, and lemon juice in a small bowl. Salt and pepper to taste. Chill until ready.
3. Caramelize the shallots: melt butter in a skillet over medium heat, add thinly sliced shallots, and cook until soft. Add balsamic vinegar, brown sugar, salt, and pepper. Cook until golden brown, about 30 minutes. Set aside.
4. Cook the steak in a hot skillet with a little oil to your liking. For medium-rare, cook about 4 minutes per side for filet mignon. Let the steak rest before slicing thin.
5. Toast baguette slices: brush with olive oil and bake at 375°F (190°C) for 5–7 minutes until golden.
6. Assemble: spread horseradish sauce on each toast, add steak slice, and top with caramelized shallots. Garnish with thyme or parsley if you want. Serve right away.

Ingredients :

• 1 pound filet mignon or tenderloin
• Salt and black pepper (to taste)
• 2 tablespoons unsalted butter (for steak)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Baguette (thinly sliced)
• Olive oil (for brushing)
• 1/2 cup mayonnaise
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and black pepper (to taste)
• 2 tablespoons unsalted butter (for shallots)
• 2 large shallots (thinly sliced)
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar
• Salt and black pepper (to taste)

Directions :

1. Season the steak with salt, black pepper, garlic powder, and dried thyme. Let it sit for at least 30 minutes.
2. In a small bowl, mix mayonnaise, prepared horseradish, Dijon mustard, and lemon juice. Season with salt and black pepper. Refrigerate.
3. In a skillet over medium heat, melt 2 tablespoons butter. Add thinly sliced shallots and cook until softened, stirring now and then.
4. Add balsamic vinegar, brown sugar, salt, and pepper. Continue cooking until the shallots are caramelized and golden brown, about 30 minutes. Remove and set aside.
5. Heat olive oil in a skillet over medium-high heat. Cook the steak to desired doneness (about 4 minutes per side for medium-rare with filet mignon). Remove and let rest.
6. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and place on a baking sheet. Toast for 5–7 minutes until golden brown.
7. Slice the steak thinly. Spread horseradish sauce on each toast, top with steak slice and a spoonful of caramelized shallots. Arrange on a platter and serve.

how to serve Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

Serve the crostini warm on a platter for guests. Offer small forks or picks so people can lift pieces easily. Add a simple salad or olives on the side. These also work as a small main course with a green salad.

how to store Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

Store components separately for best texture. Keep steak slices in an airtight container in the fridge for up to 3 days. Store caramelized shallots in a sealed jar for up to 5 days. Keep the horseradish sauce in a container in the fridge for up to 5 days. Toast the baguette fresh before serving to keep it crisp.

tips to make Steak Crostini with a Creamy Horseradish Sauce and Caramelized Onions

• Let the steak rest 5–10 minutes after cooking so juices stay inside.
• Cook shallots low and slow for good caramelization. Rushing makes them soft but not deep brown.
• Taste the horseradish sauce and add more horseradish if you want more heat.
• Toast the baguette just before serving so it stays crisp under the toppings.
• Slice the steak thin so each bite is easy to eat.

variation (if any)

• Use sirloin or ribeye if you want a more beefy flavor. Adjust cook time.
• Swap shallots for thin sliced red onions if needed.
• Replace mayonnaise with Greek yogurt for a lighter sauce.
• Add blue cheese crumbles on top for a stronger, salty note.

FAQs

Q: Can I make the horseradish sauce ahead?
A: Yes. Make it up to 5 days ahead and keep it in the fridge in a sealed container.

Q: How do I keep crostini from getting soggy?
A: Toast the bread well and add sauce and toppings right before serving. Serve components separately if needed.

Q: Can I use a different cut of steak?
A: Yes. Use sirloin, ribeye, or strip. Cook time will change with thickness.

Q: Is there a substitute for horseradish?
A: You can use extra Dijon and a pinch of mustard powder, but the sharp bite will be milder.

Steak Crostini with a Creamy Horseradish Sauce and Caramelized Shallots

• Author: arianarecipes
• Prep Time: 30 minutes
• Cook Time: 60 minutes
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking, Sautéing
• Cuisine: American
• Diet: Carnivore

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Description

A delicious bite-size snack featuring tender steak, creamy horseradish sauce, and sweet caramelized shallots on toasted baguette slices.

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Ingredients

Scale 1x2x3x

• 1 pound filet mignon or tenderloin
• Salt and black pepper (to taste)
• 2 tablespoons unsalted butter (for steak)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Baguette (thinly sliced)
• Olive oil (for brushing)
• 1/2 cup mayonnaise
• 2 tablespoons horseradish
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter (for shallots)
• 2 large shallots (thinly sliced)
• 1 tablespoon balsamic vinegar
• 1 tablespoon brown sugar

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Instructions

1. Season the steak with salt, black pepper, garlic powder, and dried thyme. Let it sit for at least 30 minutes.
2. In a small bowl, mix mayonnaise, horseradish, Dijon mustard, and lemon juice. Season with salt and black pepper. Refrigerate until ready.
3. In a skillet over medium heat, melt 2 tablespoons butter. Add thinly sliced shallots and cook until softened, stirring occasionally.
4. Add balsamic vinegar, brown sugar, salt, and pepper. Cook until the shallots are caramelized and golden brown, about 30 minutes. Remove from heat and set aside.
5. Heat olive oil in a skillet over medium-high heat. Cook the steak for about 4 minutes per side for medium-rare. Remove and let rest before slicing thinly.
6. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast in the oven for 5–7 minutes until golden brown.
7. Spread horseradish sauce on each toast, top with a slice of steak, and a spoonful of caramelized shallots. Serve immediately.

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Notes

Let the steak rest to keep the juices inside. Toast baguette just before serving to maintain crispness.

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Nutrition

• Serving Size: 1 crostini
• Calories: 250
• Sugar: 5g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 10g
• Cholesterol: 50mg