Steakhouse beef crostini is the elegant appetizer that turns a tenderloin into the most-talked-about bite at the party. Thin slices of seared, rested beef — generously seasoned with Calicutts Steakhouse Blend — are draped over crisp toasted crostini and a cool, tangy horseradish crème, then finished with fresh herbs and cracked pepper. It’s a steakhouse dinner reimagined as a one-bite hors d’oeuvre, perfect for holiday entertaining, New Year’s Eve, game-day spreads, or any occasion that calls for something a little luxurious. The beef and the crème can both be made ahead, so all that’s left is the satisfying final assembly. Rich, savory, and built for sharing, these crostini look impressive and come together more easily than you’d think.
Make the horseradish crème: whisk together the sour cream, horseradish, chives, lemon zest, and lemon juice. Season with salt. Refrigerate — it only gets better as it sits.
Season the tenderloin generously with the Steakhouse Blend and let it rest 30 minutes. Heat the olive oil in a heavy skillet over high heat and sear the beef on all sides until deeply browned, about 8 minutes total.
Transfer to a 400°F oven and roast 12–15 minutes, until the internal temperature reads 125°F for rare. Rest 30 minutes, then wrap and chill — cold beef slices much cleaner.
Slice the beef as thin as you can manage with a sharp knife, nearly paper-thin.
To assemble, dollop horseradish crème on each crostini, drape a slice of beef on top, and finish with a small pinch of fresh herbs, a crack of pepper, and flaky salt.
Recipe Note
Assemble the crostini within 30 minutes of serving so the bread stays crisp. The beef and crème can be made ahead — only the final assembly should be last-minute.
Steakhouse Beef Crostini with Horseradish Crème
Jessica Hughes
Author:
Jessica Hughes
Servings
8
Prep Time
10 minutes
Cook Time
25 minutes
Steakhouse beef crostini is the elegant appetizer that turns a tenderloin into the most-talked-about bite at the party. Thin slices of seared, rested beef — generously seasoned with Calicutts Steakhouse Blend — are draped over crisp toasted crostini and a cool, tangy horseradish crème, then finished with fresh herbs and cracked pepper. It’s a steakhouse dinner reimagined as a one-bite hors d’oeuvre, perfect for holiday entertaining, New Year’s Eve, game-day spreads, or any occasion that calls for something a little luxurious. The beef and the crème can both be made ahead, so all that’s left is the satisfying final assembly. Rich, savory, and built for sharing, these crostini look impressive and come together more easily than you’d think.
Ingredients
For the Beef
1¼ lbs Beef tenderloin, trimmed and tied
1 Tbsp Calicutts Steakhouse Blend
1 Tbsp Olive oil
Flaky finishing salt
For the Horseradish Crème
6 oz Sour cream
1½ Tbsp Prepared horseradish, more to taste
1½ tsp Fresh chives, finely minced
½ tsp lemon zest
1 tsp fresh lemon juice
Salt, to taste
For Assembly
16 crostini, sliced from a baguette and toasted with olive oil
Fresh chives, parsley, and micro greens, for garnish
Cracked black pepper
Directions
Make the horseradish crème: whisk together the sour cream, horseradish, chives, lemon zest, and lemon juice. Season with salt. Refrigerate — it only gets better as it sits.
Season the tenderloin generously with the Steakhouse Blend and let it rest 30 minutes. Heat the olive oil in a heavy skillet over high heat and sear the beef on all sides until deeply browned, about 8 minutes total.
Transfer to a 400°F oven and roast 12–15 minutes, until the internal temperature reads 125°F for rare. Rest 30 minutes, then wrap and chill — cold beef slices much cleaner.
Slice the beef as thin as you can manage with a sharp knife, nearly paper-thin.
To assemble, dollop horseradish crème on each crostini, drape a slice of beef on top, and finish with a small pinch of fresh herbs, a crack of pepper, and flaky salt.
Recipe Note
Assemble the crostini within 30 minutes of serving so the bread stays crisp. The beef and crème can be made ahead — only the final assembly should be last-minute.
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