Grilled Steak Crostini with Horseradish Sauce Recipe
This Grilled Steak Crostini with Horseradish Sauce is a delectable appetizer featuring tender filet mignon grilled to perfection, served atop buttery toasted baguette slices. Complemented by a creamy, tangy horseradish sauce and sweet caramelized onions, these crostini offer a perfect balance of flavors and textures for any gathering or special occasion.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 crostini servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Ingredients
Scale
For the Steak
- 8 ounces Filet Mignon Steaks
- 2 tablespoons olive oil, if desired
- 2 tablespoons steak seasoning
For the Horseradish Sauce
- 1 cup sour cream
- 1/4 cup prepared horseradish
- 1 1/2 tablespoons dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon fresh chopped chives
- Salt and pepper, to taste
For the Crostini
- 1 day old baguette, cut into 1/4 inch slices
- 2 tablespoons butter, melted
- 1/4 cup olive oil
- 1 garlic clove, smashed (optional)
For the Caramelized Onions
- 1 onion, diced
- 1 tablespoon olive oil
- 1/2 tablespoon butter
- 1/4 teaspoon sugar
- Kosher salt, to taste
- Chopped fresh chives (optional)
- Balsamic glaze (optional)
Instructions
- Prepare the Horseradish Sauce: In a bowl, combine sour cream, prepared horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, and fresh chopped chives. Season with salt and pepper to taste. Mix well and refrigerate until serving to let flavors meld.
- Make the Caramelized Onions: Heat olive oil and butter in a skillet over medium heat. Add diced onions, sprinkle with sugar and kosher salt. Cook slowly, stirring occasionally, until onions are golden brown and caramelized, about 20-25 minutes. Remove from heat and optionally stir in chopped fresh chives.
- Prepare the Crostini Bread: Preheat the oven to 375°F (190°C). Arrange baguette slices on a baking sheet. Brush each slice with melted butter and drizzle olive oil on top. Optionally rub the smashed garlic clove gently on each slice for added flavor. Bake for about 10-12 minutes until crisp and golden.
- Grill the Filet Mignon Steaks: Preheat a grill or grill pan over medium-high heat. Brush steaks lightly with olive oil and season evenly with steak seasoning. Grill steaks for approximately 4-5 minutes per side for medium rare, or adjust time to preferred doneness. Let steaks rest for 5 minutes, then slice thinly.
- Assemble the Crostini: Spread a generous spoonful of horseradish sauce on each toasted baguette slice. Top with a few slices of grilled steak, then a spoonful of caramelized onions. Drizzle with balsamic glaze if desired. Garnish with extra chopped chives for a fresh finish.
- Serve: Arrange the assembled crostini on a serving platter and enjoy immediately while the steak is warm and the crostini remain crisp.
Notes
- Use day-old baguette for crispier crostini that hold toppings well.
- Adjust the amount of horseradish in the sauce according to your heat preference.
- Caramelizing onions takes time but adds deep sweetness; do not rush this step.
- Rest steak after grilling to retain juices and moisture.
- For a gluten-free version, substitute baguette slices with gluten-free bread or crackers.
Keywords: steak crostini, grilled filet mignon, horseradish sauce, caramelized onions, appetizer, party snacks, grilled steak