Inspired by the Copenhagen Cooking & Food Festival, these steak crostini with horseradish whip are the perfect bite to share and enjoy with friends and family.
Steak Crostini with Horseradish Whip
Serving Size: 12
Cooking Time: 45 minutes
Ingredients
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340g U.S Beef Strip Steak
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15 ml olive oil
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3 g freshly ground black pepper
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3 g kosher salt
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12 slices French bread
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12 arugula leaves
Horseradish Whip
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10 g prepared horseradish
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180 ml heavy cream
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10 g grated Parmesan cheese
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9 g fresh chives
Instructions
- Preheat the oven to 180°C.
- Heat a large non-stick skillet over medium heat until hot. Season the steak evenly on both sides with the salt and black pepper. Add the olive oil, then place the steak in the skillet. Cook for 12–15 minutes, turning occasionally, until it reaches your preferred doneness: 63°C for medium-rare or 71°C for medium. Remove from the skillet and let it rest.
- Cook’s Tip: If using leftover strip roast instead of steak, slice it into 6 mm thick pieces. Reheat in a covered medium skillet over low heat for 4–6 minutes.
- Arrange the bread slices in a single layer on a baking tray. Bake at 180°C for about 10 minutes, or until lightly toasted but not browned. Set aside.
Horseradish Whip
- Combine the prepared horseradish and heavy cream in a medium mixing bowl. Whip on medium speed for about 5 minutes, or until soft peaks form. Fold in the chopped chives and grated Parmesan cheese.
Assembly
- Spread about 10 g of horseradish whip onto each slice of toasted bread. Slice the steak into 12 equal pieces and place one piece on each slice. Top with a fresh arugula leaf and serve.
Enjoy!
*Courtesy of Beef It’s What’s For Dinner.