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Filet Crostini with Horseradish Cream, Arugula and Capers

Beth Lipton

Beth Lipton

October 27, 2023
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24

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1/2 cup sour cream

  • 2 1/2 tbsp prepared horseradish

  • 1 tbsp avocado oil mayonnaise

  • 1 tsp Worcestershire sauce

  • Fine sea salt and freshly ground black pepper

  • 2 ButcherBox Filet Mignons

    about 5 ounces each

  • Cooking spray

  • 2 tsp high-heat cooking fat such as avocado oil or ghee

  • 2 12-inch baguettes

    <strong>cut into ½-inch-thick slices on a diagonal (you should get 12 to 14 slices from each)</strong>

  • 2 tbsp extra virgin olive oil

  • 1 loosely packed cup baby arugula

  • 3 tbsp drained capers

    pat dry

Step By Step

Instructions

1
Make the sauce: In a medium bowl, whisk together the sour cream, horseradish, mayonnaise, Worcestershire sauce, ¼ teaspoon salt and ⅛ teaspoon pepper. Cover and refrigerate for at least 4 hours or overnight. (Yield: ⅔ cup)
2
Make the steak: Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes. Preheat the oven to 250ºF. Place a wire cooling rack over a baking sheet. Mist the rack with cooking spray.
3
Pat the steaks dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF (for medium rare), 15 to 20 minutes. Remove from the oven.
4
Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 3 to 4 minutes. Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook, flipping with tongs once or twice, until well seared on both sides, 2 to 3 minutes. Transfer the steak to a cutting board and let cool completely. Wrap and refrigerate until cold, at least 1 hour. (You can cook the steaks up to 1 day ahead; keep covered and refrigerated.)
5
Make the crostini: Preheat the oven to 350ºF. Place the baguette slices in a single layer on a baking sheet. Brush with the olive oil; sprinkle with salt and pepper. Bake until the toasts are golden and crisp, 15 to 17 minutes, turning over halfway through. Transfer to a wire rack and let cool. (You can make the crostini up to 2 days ahead; keep in a ziplock bag at room temperature.)
6
Assemble the crostini: Thinly slice the filet against the grain (you should get 12 to 14 slices from each). Place the toasts on a serving platter. Top each with 1 or 2 arugula leaves, a slice of steak, ¼ to ½ teaspoon sauce and a few capers. Serve right away.

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