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Crostini with Beef & Horseradish Cream

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Yields 16 crostini.

  • by from Fine Cooking
    Issue 61

  • 1/2 lb. beef tenderloin (about a 1-1/2-inch steak)
  • Kosher salt and freshly ground black pepper
  • 1/4 cup crème fraîche (or sour cream)
  • 2 to 3 tsp. prepared horseradish
  • 1 recipe Crostini
  • 16 pale, inner pieces of frisée (curly endive), washed and dried

Heat a small, heavy skillet over high heat for 1 minute. Season the beef with 1/4 tsp. salt and some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it’s done to your liking, about 10 minutes total for medium rare. Transfer to a cutting board, let rest for 5 minutes, and then slice the beef thinly.

Mix the crème fraîche and horseradish in a small bowl; season with 1/4 tsp. salt and a few grinds of pepper.

To assemble, top the crostini with a slice of beef, a dollop of the crème fraîche, and a small piece of frisée and serve.

Make Ahead Tips

The beef can be cooked a few hours ahead and refrigerated. Bring it to room temperature and slice just before serving.

Photo: Scott Phillips

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