Best Pepper Crusted Steak With Horseradish Cream On Grilled Garlic Crostini Recipes

FILET MIGNON STEAK CROSTINI WITH HORSERADISH CREAM

Filet Mignon Steak Crostini with Horseradish Cream image

Steak crostini is the perfect holiday or special occasion appetizer! This crostini is topped with tender filet mignon, frizzled leeks, roasted tomatoes, fresh rosemary, and a dreamy horseradish cream.

Provided by Tiffany

Time 1h10m

Number Of Ingredients 20

Ingredients

4 ounces cream cheese, room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons Bubbies prepared horseradish
1 teaspoon fresh lemon juice
1 garlic clove, minced
1 teaspoon chopped fresh chives
Salt and pepper, to taste
1 pint cherry tomatoes on vine
1 sprig fresh rosemary
1 tablespoon extra virgin olive oil
Salt and pepper
1 baguette, sliced 1/4″ thick
2 tablespoons olive oil
1 garlic clove
2 (6-ounce) filet mignon steaks, cooked to medium-rare and thinly sliced (see notes)
1 leek, light green and white parts only, sliced into thin ribbons
Oil, for frying
Chopped fresh rosemary, for garnish
Salt and pepper, to taste

Steps:

. Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper. Refrigerate until ready to use.
. Spread the tomatoes in one even layer on a lined sheet tray. Toss with the rosemary sprig, olive oil, salt, and pepper. Roast in a preheated 450° oven until blistered and starting to burst, stirring once, about 25 minutes.
. Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through. Rub each side of the crostini with the garlic clove while still warm.
. Heat 1-inch of vegetable oil in a cast iron skillet to 350 degrees. Fry the leek strips in small batches until golden (about 10-15 seconds). Using a slotted spoon, transfer the frizzled leeks to a paper towel-lined plate and season immediately with salt.
. Smear each crostini with the horseradish cream. Top with the thinly sliced steak, 1 or 2 roasted tomatoes, a few frizzled leeks, and chopped fresh rosemary. Enjoy!

FLANK STEAK CROSTINI

Flank Steak Crostini image

This recipe is perfect for gatherings, holidays, or as a special Sunday football snack. My kids love it and so do my friends and family. You can substitute butter for the olive oil, or any kind of steak for the flank steak. -Donna Evaro, Casper, Wyoming

Provided by Taste of Home

Categories Appetizers

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

Ingredients

3/4 pound beef flank steak
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon dried basil
24 slices French bread baguette (1/4 inch thick)
1/2 cup finely chopped fresh portobello mushrooms
1/4 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese
1 tablespoon minced chives

Steps:

Sprinkle beef with salt and pepper. Grill beef, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes. Thinly slice across the grain., Meanwhile, in a small bowl, combine the oil, garlic and basil; brush lightly over baguette slices. Place on baking sheets. Bake at 400° for 5 minutes. Top with mushrooms and mozzarella cheese. Bake 2-3 minutes longer or until cheese is melted., Top with sliced steak, Parmesan cheese and chives. Serve immediately.

Nutrition Facts : Calories 63 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 101mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

GARLIC & HORSERADISH CRUSTED STEAKS

Garlic & Horseradish Crusted Steaks image

Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)

Provided by Rise3834

Categories Kosher

Time 1h40m

Yield 2-4 Steaks

Number Of Ingredients 8

Ingredients

1/2 cup prepared non-creamy horseradish
1/4 cup creole mustard or 1/4 cup any spicy mustard
10 -12 cloves garlic, peeled,finely chopped
2 tablespoons olive oil
2 tablespoons cracked black pepper
2 -4 rib eye steaks or 2 -4 porterhouse steaks (this is also great using a roast)
kosher salt or sea salt
cracked black pepper

Steps:

Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
Spread generously over the beef.
Marinate, covered, in the refrigerator for 1 to 2 hours.
Season with kosher salt and additional pepper.
Grill or broil to desired temperature.
Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.