Filet mignon crostini with horseradish cream is the kind of recipe that feels fancy without the fuss. Tender slices of perfectly cooked filet rest on crisp, toasted bread, while a touch of creamy horseradish sauce adds just the right amount of kick. It’s a simple appetizer that comes together quickly but looks stunning enough to impress your friends and family—whether you’re hosting a dinner party or just elevating a weeknight meal.
If you like crostini (personally, I am a huge fan), let me share another recipe I love- shrimp and avocado crostini. You could make both these crostini for the ultimate flavor combination: surf and turf.
What are crostini?
Crostini are small, toasted slices of bread often served as appetizers or snacks. The bread is typically brushed with olive oil and then toasted until crisp, creating a crunchy base. Crostini can be topped with a variety of ingredients, such as cheeses, spreads, meats, or vegetables, making them a versatile option for entertaining or quick bites.
Ingredients
There is no need to go over the top with seasonings or anything else when you use quality ingredients. Which is the beauty of this simple dish!
- Bread - French bread or ciabatta.
- Filet Mignon - you can use other cuts of steak if you prefer, sirloin, ribeye, flank, and New York strip are other I recommend. However, filet mignon is always my favorite without a doubt.
- Olive Oil - to sear the steak and toasting the bread.
- Horseradish - I suggest you try it in this recipe even if you are not the biggest fan. It isn’t much on each crostini, and it combines the filet and toasted bread perfectly.
- Dijon mustard - for the horseradish cream.
- Sour cream - This will be mixed with the horseradish to lighten the flavor a bit.
- Spices - Salt, pepper, garlic powder, and paprika are all it takes.
- Green onions - they provide a pretty pop of color against the steaks and bread.
How to make
Start by cooking your filet. It is best to bring the steak to room temperature before cooking. Mix your spices and rub them on the steak generously. Heat your cast iron pan (I will share other methods for cooking the steak below). Sear the steak for 2-3 minutes per side, then remove it from the pan and let it rest for 5 minutes.
While it is resting, toast the bread. Slice in ¼-inch thickness, brush with olive oil and bake until it is lightly browned. Remove it from the oven and set it aside as well.
Mix the sour cream, Dijon mustard, and horseradish in a small bowl. Place about 1 tablespoon of the horseradish cream on each french bread slice. Next, thinly slice the filet and set several thin pieces on top of the cream. Last, sprinkle with the chopped green onions. Serve immediately.
Other ways to cook the filet mignon
While I seared my steak in a cast iron pan, there are other options as well. You can sear it in another type of pan- nonstick or stainless steel would both work. The same process follows.
If you want to grill your steak, this is a great method as well. Heat the grill to 400 degrees and place the steaks on after seasoning. Cook for 2-4 minutes on each side. Remove and let the steaks rest for 5 minutes before slicing.
Tips and tricks
- Most of the elements of this recipe are best made right before serving, but there are a few things you can do in advance. Mix the horseradish cream in advance, it will hold for up to 24 hours in the fridge. The onions can be chopped up to 36 hours in advance as well. Store them in the fridge. Last, the spices for the steaks can also be mixed and set aside several days prior as well.
- Capers make a delicious addition to this crostini. The salty little nuggets can be sprinkled across the top for another flavor element.
- If you want to add a little more spice to the steak, add 1 teaspoon of cayenne pepper to the spice mix. This is my hubby’s favorite way to season the filet.
Filet Mignon Crostini With Horseradish Cream
Ingredients
- 12 slices French bread
- 3 tablespoon horseradish
- 1 teaspoon dijon mustard
- ½ cup sour cream
- 2 4-ounce filet mignon
- 2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 2 tablespoon olive oil
- ½ cup green onions
Instructions
- Start by cooking your filet. It is best to bring the steak to room temperature before cooking. Mix your spices and rub them on the steak generously. Heat your cast iron pan (I will share other methods for cooking the steak below). Sear the steak for 2-3 minutes per side, then remove it from the pan and let it rest for 5 minutes.
- Preheat oven to 400 degrees.
- While it is resting, toast the bread. Slice in ¼-inch thickness, brush with olive oil and bake until it is lightly browned. Remove it from the oven and set it aside as well.
- Mix the sour cream, Dijon mustard, and horseradish in a small bowl. Place about 1 tablespoon of the horseradish cream on each french bread slice. Next, thinly slice the filet and set several thin pieces on top of the cream. Last, sprinkle with the chopped green onions. Serve immediately.
Video
Notes
- I love this creative way to use filet mignon in appetizers. You can use another steak, of course, but the filet is so tender, that it is always a favorite.
- You can also grill a ribeye, flank steak, or even sirloin if you prefer. The most important thing to note is that you do not want to overcook the beef. This will make it chewy and really hard to eat.
- This is a recipe that can also be done with pork tenderloin as well. Now the pork is a milder flavor though, so I prefer the beef over pork.
- An easy way to make this gluten-free is to swap out the bread for gluten-free bread.
Did you make this recipe? Let me know!