These delicious steak crostini are one of my favorite appetizers and once you've tried them you'll know why. Crunchy little toasts are topped with juicy slices of beef tenderloin and topped with horseradish cream. Perfect for easy entertaining!
Preheat oven to 400°F/200°C & line two sheet pans with parchment.
Cut the baguette into diagonal slices around ½ inch thick (you should get around 15). Place the bread slices onto a parchment lined baking sheet.
Using a pastry brush, brush each slice with olive oil on both sides and sprinkle with sea salt.
Bake for around 20 minutes or until toasty. Cool for a few minutes.
Meanwhile season the whole beef tednerloin well on all sides.
Add 1 tablespoon of olive oil to an oven proof pan or cast iron skillet. Sear the beef until golden brown over a medium-high heat. Turn with tongs to sear evenly on all sides.
Take the pan off the stove and place in the pre-heated oven to finish cooking. Watch your meat carefully - 10 minutes should be rare, 15 minutes medium rare and 20 minutes medium to well done. Alternatively check with a meat thermometer - it should be 130ºF for rare 145°F for medium rare, 160°F for medium to well done.
When the meat is done take it out of the oven and let it rest for 10 minutes loosely wrapped in foil.
While the beef is resting, mix the horseradish and sour cream together in a small bowl.
Once fully rested, carefully slice the meat as thinly as you can with a sharp knife.
Now assemble the crostinis! Fold a generous steak slice onto each of the slices of toasted baguette. Top each with a little of the horseradish sour cream.
Finish with some flaky sea salt sprinkles and some watercress or microgreens if desired.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.