Filet Mignon Crostini With Horseradish Cream
If you are looking for an awesome appetizer that uses filet mignon, this is it. It comes together quickly and with minimal ingredients. What more could we ask for??
Servings: 12
Cost: $15
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.