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Garlic Butter Steak Crostini with Horseradish Cream Recipe

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4.1 from 7 reviews

Garlic Butter Steak Crostini with Horseradish Cream is an elegant appetizer featuring slices of tender medium-rare steak atop garlic herb butter toasted baguette slices. Finished with a zesty horseradish cream and fresh chives, this recipe balances rich flavors and satisfying textures, perfect for entertaining or a special snack.

Ingredients

Garlic Butter

  • 6 tablespoons butter, very soft
  • 2 cloves garlic, very finely minced
  • 2 teaspoons fresh parsley, finely minced
  • Salt and pepper, as needed

Bread

  • 1 French baguette
  • Extra virgin olive oil, for drizzling

Steak

  • 8-10 ounces steak, cooked medium to medium rare and cooled to room temperature

Horseradish Cream

  • ½ cup sour cream
  • 2 tablespoons prepared horseradish
  • Salt and black pepper, to taste
  • 1 tablespoon chives, finely chopped

Instructions

  1. Prepare Oven and Baking Sheet: Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper to prevent sticking and allow easy cleanup.
  2. Make Garlic Butter: In a small bowl, combine the very soft butter with finely minced garlic, fresh parsley, kosher salt, and freshly ground black pepper. Mix thoroughly to create a flavorful herb butter.
  3. Prepare Baguette Slices: Slice the French baguette into thin rounds. Spread a thin layer of the garlic herb butter on each slice, ensuring even coverage for flavor infusion.
  4. Bake Baguette Slices: Arrange the buttered baguette slices on the prepared sheet pan. Bake in the preheated oven for 10–12 minutes or until edges turn lightly golden while the centers remain slightly tender. Remove from oven and allow to cool on the pan.
  5. Slice the Steak: Slice the cooked steak as thinly as possible against the grain to ensure tenderness. If the steak was refrigerated, let it come to room temperature so the fat softens and the texture remains delicate.
  6. Make Horseradish Cream: In a small bowl, stir together sour cream, prepared horseradish, a pinch of salt, and several grinds of black pepper. Taste and adjust seasoning according to preference.
  7. Assemble Crostini: Place a few thin slices of steak onto each cooled buttered baguette slice. Drizzle a small amount of extra virgin olive oil over the steak for richness.
  8. Finish with Horseradish and Chives: Spoon a small dollop of horseradish cream on top of each crostini, then sprinkle finely chopped chives over them. Serve immediately for best flavor and texture.

Notes

  • Use high-quality steak such as ribeye or sirloin for best flavor and tenderness.
  • For the steak, cooking to medium rare (about 130–135°F internal temperature) provides optimal juiciness and tenderness.
  • If the steak is refrigerated, allow it to rest at room temperature before slicing to maintain tender texture.
  • The horseradish cream can be adjusted to taste—add more horseradish for extra heat or more sour cream for creaminess.
  • This crostini is best served immediately after assembly to keep the bread crisp.

Find it online: https://marthatasty.com/garlic-butter-steak-crostini-with-horseradish-cream-recipe/