Elegant steak crostini appetizer with filet mignon, horseradish sauce, and caramelized onions.

Scale

8 ounces Filet Mignon Steaks

2 tbsp olive oil

2 tbsp steak seasoning

1 cup sour cream

1/4 cup prepared horseradish

1 1/2 tbsp dijon mustard

1 tsp champagne vinegar

1 tsp Worcestershire sauce

1/2 tbsp fresh chopped chives

1 baguette, sliced

2 tbsp butter

1/4 cup olive oil

1 garlic clove, smashed

1 onion, diced

1/2 tbsp butter

1 tbsp olive oil

1/4 tsp sugar

Kosher salt, to taste

Optional: balsamic glaze, extra chives

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1. Preheat grill to 450°F.

2. Season steaks and grill 4–5 minutes per side.

3. Rest steak 10 minutes under foil.

4. Whisk sauce ingredients until smooth.

5. Toast baguette slices brushed with butter and olive oil.

6. Caramelize onions with olive oil, butter, and sugar.

7. Top each crostini with sauce, sliced steak, onions, and chives.

Serve warm or at room temperature.

Pair with red wine or bourbon.

Make-ahead: prep sauce and crostini 1 day early.