Steak Crostini Bites
Trust me folks, these Steak Crostini Bites are incredibly delicious and NEED to be on your summer cocktail party menu! Tender juicy steak atop a horseradish steak sauce toasted crostini drizzled with buttery green onions will WOW your friends and family guaranteed!
Servings: 24 servings
Ingredients
Horseradish Steak Sauce
- 1 cup mayonnaise
- 1/4 cup A1 Steak Sauce
- 2 Tbsp. horseradish
- 1 Tbsp. finely chopped fresh parsley
- 2 tsp. coarse black pepper
Steak Crostini
- 2 6-8-oz. each filet mignon steaks, about 1 1/2-2 inches thick
- 1 baguette
- 4 Tbsp. olive oil, divided
- kosher salt and pepper
- 8 Tbsp. butter, divided
- 12-14 green onions, thinly sliced, white and green parts
Instructions
Horseradish Steak Sauce
- In a medium bowl, combine your mayonnaise, A1 Steak Sauce, horseradish, fresh parsley and coarse black pepper. Whisk until smooth. Place in refrigerator while you prepare the remainder of the recipe.
Steak Crostini
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Set aside.Slice your baguette on a diagonal into 1/2-inch thick slices. You should have about 22-24 pieces. Arrange the slices on a parchment-lined baking sheet in a single layer. Brush both side of the pieces with about 2 tablespoons of the olive oil and sprinkle the tops with salt and pepper. Bake until crispy and lightly browned, about 12-14 minutes. Remove from oven and set aside.
- In a small skillet, melt six tablespoons of the butter over medium heat and then add your sliced green onions and a sprinkle of salt and pepper. Cook over medium-high heat, stirring occasionally until the onions are softened, about seven minutes. Remove from heat and set aside.
- Pat filets dry and season generously with kosher salt and pepper. Heat a large deep cast iron skillet to medium heat to high heat before adding the remaining two tablespoons of olive oil. Carefully place the steaks in the skillet and sear them undisturbed for 3 minutes on each side until you have a deep brown crust.Lower the heat to medium and added the remaining two tablespoons of butter, tilting the skillet slightly and spooning the melted butter over the steak and continuing to cook until the meat registers the temperature you desire. Remeber the steak will continue to cook as it rests, so take it off the heat roughly 5 degrees less than desired temp. Let the meat rest for 5-10 minutes before slicing.
- Place a dollop of the horseradish steak sauce on top of each of the crostini, then add your filet mignon pieces. You can add a whole slice or half a slice. It really depends on the size of your crostini, so you be the judge. Place the bites on a large platter and drizzle each with some of the buttery green onions.Serve with the extra sauce and green onions.
Notes
As I mentioned above, you can use filet for this recipe like I did or you can substitute a strip steak or ribeye. You'll need about one pound of meat.
Cook the meat to your liking. We enjoy our filets medium. Just remember, as the meat rests it continues to cook, so remove from the grill or your skillet about five degrees or so before the desired temperature.