A simple yet elegant appetizer, steak with horseradish cream crostini is savory, crunchy, and creamy. Fresh baguette toasts are topped with a not-too-spicy horseradish cream, then topped with steak and mushrooms. A little pop of color comes from fresh minced chives on top.

You can prepare each item separately and ahead of time, then assemble the final crostini just before your guests arrive. If you make the crostini too early, they risk getting soggy from the cream topping. Or you can make them fresh all at once as your guests watch.

Try different cuts of steak in this recipe, depending on what is available and your favorite cut. Instead of ribeye, you can use New York strip or tri-tip sirloin. White button mushrooms will also work in this dish, if you can’t find crimini mushrooms.

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A white hand holds a single crostini, topped with horseradish cream, medium-rare steak, a golden brown mushroom, and chives.

Fresh baguette toasts are topped with a not-too-spicy horseradish cream, then topped with steak and mushrooms.

Several crostini with horseradish cream, medium-rare ribeye slices, sliced mushrooms, and chives sit on a wooden cutting board.

You can prepare each item separately and ahead of time, then assemble the final crostini just before your guests arrive.

A single crostini, topped with horseradish cream, medium-rare steak, a golden brown mushroom, and chives, sits on a wooden cutting board.

Spread each crostini with a little of the horseradish cream. Top with a slice of steak, a slice of mushroom, and sprinkle with the chives.

Steak with Horseradish Cream Crostini Recipe

Scott Stevens

reviews

A simple yet elegant appetizer, steak with horseradish cream on crostini is savory, crunchy, and creamy.

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Preparation 15

Cook 15

Ready in 30

Servings Servings

CourseAppetizer

InfluenceGlobal

DifficultySeasoned

MethodFry

Print Review

Ingredients

Ribeye Steak

1 boneless ribeye steak
salt and pepper to taste

Mushrooms

2 tablespoons unsalted butter
10 crimini mushrooms sliced 1/2-inch (1 1/2cm)thick

Horseradish Sauce

1 cup sour cream
½ to 1 tablespoon creamed horseradish

Crostini

1 baguette sliced into 1/2-inch-thick (1 1/2cm) slices
1/4 cup olive oil
2 tablespoons minced fresh chives

Directions

Ribeye Steak

Season the steak with salt and pepper; let it come to room temperature.
Preheat the grill to 400 degrees F (205 degrees C). Clean and oil the grates.
Place the steak on the grill and close the lid. Cook for 6 minutes, turning halfway through. Flip the steak and cook until it reaches an internal temperature of 135 degrees F (60 degrees C), for medium-rare, about 6 additional minutes.
Remove the steak from the grill and let rest for 10 minutes before slicing into 1/4-inch-thick (1/2cm) pieces.

Mushrooms

Melt the butter in a large skillet over medium heat. Add the mushrooms and cook until just golden brown, about 5 minutes. Season to taste with salt and pepper.

Horseradish Sauce

In a small bowl, combine the sour cream and horseradish until smooth. Season to taste with salt and pepper.

Crostini

Preheat a broiler to medium-high heat.
Brush each slice of baguette with the oil and arrange them oil-side up on a baking sheet. Broil until golden brown, 1 to 2 minutes.
Spread each crostini with a little of the horseradish cream. Top with a slice of steak, a slice of mushroom, and sprinkle with the chives. Repeat with the remaining ingredients. Serve immediately.

Nutritional Information

Calories: 383kcalCarbohydrates: 23gProtein: 13gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 56mgSodium: 297mgPotassium: 357mgFiber: 1gSugar: 4gVitamin A: 405IUVitamin C: 1mgCalcium: 94mgIron: 2mg