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Grilled Steak Crostini with Horseradish Sauce Recipe

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4.5 from 112 reviews

Grilled Steak Crostini with Horseradish Sauce is a savory and elegant appetizer featuring tender filet mignon grilled to perfection, served atop buttery, toasted baguette slices with a tangy horseradish cream sauce and sweet caramelized onions. This recipe combines rich steak flavors with a creamy, zesty sauce and crispy crostini for a perfect balance of textures and tastes.

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

  1. Prepare the Steak: Rub the filet mignon steaks with olive oil (if using) and steak seasoning. Preheat your grill or grill pan to high heat. Grill the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
  2. Make the Horseradish Sauce: In a bowl, combine sour cream, prepared horseradish, Dijon mustard, champagne vinegar, Worcestershire sauce, chopped chives, and salt and pepper to taste. Mix well and refrigerate until ready to use to allow flavors to meld.
  3. Prepare the Crostini: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Brush each slice with a mixture of melted butter and olive oil. Optionally, rub each slice lightly with a smashed garlic clove for added flavor. Toast in the oven for about 8-10 minutes, until golden and crispy.
  4. Caramelize the Onions: Heat olive oil and butter in a skillet over medium heat. Add diced onions and sprinkle with sugar and kosher salt. Cook slowly, stirring occasionally, for about 15-20 minutes, until onions are soft, deeply golden, and caramelized. Add chopped fresh chives near the end if desired. Remove from heat.
  5. Assemble the Crostini: Spread a generous layer of horseradish sauce on each toasted baguette slice. Top with slices of grilled steak and a spoonful of caramelized onions. Drizzle with balsamic glaze if using, and garnish with additional chopped chives for presentation.

Notes

  • Allow the grilled steak to rest before slicing to retain juices.
  • The horseradish sauce can be made ahead and stored refrigerated for up to 2 days.
  • Using day-old baguette slices provides better texture for crostini.
  • Caramelized onions take time but add great depth of flavor; cook low and slow.
  • Balsamic glaze adds sweet acidity but is optional.
  • Adjust steak seasoning according to preference or use your favorite blend.

Find it online: https://amandafood.com/grilled-steak-crostini-with-horseradish-sauce-recipe/