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Crostini with Beef & Horseradish Cream

Scott Phillips

Yield: Yields 16 crostini.



  • 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.


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Reviews (1 review)

  • joannalynn60 | 01/02/2017

    Took to a NYE bash, and it was a hit! Hubby bought plain endive, so I chopped it and sprinkled for color. Cooked/prepped it all in advance and assembled before walking out the door.

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