Pepper Crusted Steak With Horseradish Cream On Grilled Garlic Crostini Recipes

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PEPPER-CRUSTED STEAK WITH HORSERADISH CREAM ON GRILLED GARLIC CROSTINI



Pepper-Crusted Steak with Horseradish Cream on Grilled Garlic Crostini image

Provided by Serena Bass

Categories     Beef     Broil     Marinate     Cocktail Party     Quick & Easy     Fall     Spring     Grill/Barbecue

Yield Makes 20 hors d'oeuvres, with leftovers for delicious sandwiches

Number Of Ingredients 10

The Beef Marinade
3 cloves garlic, crushed
1/2 teaspoon hot red pepper flakes
1 tablespoon whole black peppercorns, cracked (I fold them in a paper towel and bash them with a hammer)
1 tablespoon minced fresh rosemary leaves
1/3 cup olive oil
2 pounds London broil (top sirloin), cut 1 1/2 inches thick
2 teaspoons kosher salt
Grilled Garlic Crostini
Horseradish Cream

Steps:

  • Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
  • Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
  • The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
  • This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
  • Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

PEPPER-CRUSTED TENDERLOIN CROSTINI



Pepper-Crusted Tenderloin Crostini image

Caramelized onions add a touch of sweetness to this elegant appetizer. Use the higher range of pepper if you like a little more zip. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 1h5m

Yield 2-1/2 dozen.

Number Of Ingredients 11

2 large onions, thinly sliced
6 tablespoons butter, softened, divided
2 teaspoons sugar
1 tablespoon olive oil
1 beef tenderloin roast (1-1/2 pounds)
2 to 3 teaspoons coarsely ground pepper
2 garlic cloves, minced
3/4 teaspoon salt
2 teaspoons prepared horseradish
1 French bread baguette (10-1/2 ounces), cut into 30 slices
Minced fresh parsley

Steps:

  • In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently. , Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet. , Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes., In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown. , Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley.

Nutrition Facts : Calories 112 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH



Peppered Beef and Caramelized Onion Crostini With a Horseradish image

An easy elegant appetizer which can all be made ahead of time. The onions, garlic oil, and horseradish cream can all be made and refrigerator until you are ready to put them all together. Then, just a few minutes to grill the bread ... add your toppings and serve. Serve these with along with a few dips/spreads or other appetizers and a big pot of soup to friends, and you have a great easy party.

Provided by SarasotaCook

Categories     Onions

Time 40m

Yield 36 crostinis, 8-10 serving(s)

Number Of Ingredients 16

1 1/2 lbs roast beef, peppered (right from your grocers deli - 1/4-inch thick slices)
1/4 cup marsala wine
3/4 cup beef broth
3 cups onions, cut in quarters and thin sliced (2 large)
1 teaspoon butter
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 teaspoon salt
1 head garlic, peeled
1 cup olive oil
2/3 cup sour cream
2 1/2 tablespoons prepared horseradish (more or less according to taste)
1/2 teaspoon white wine vinegar
salt
pepper
1 tablespoon fresh chives, fine chopped

Steps:

  • Lets start with all the components and make them one at a time.
  • Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
  • Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
  • Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
  • Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
  • Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
  • Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
  • Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
  • Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
  • ENJOY!

GARLIC & HORSERADISH CRUSTED STEAKS



Garlic & Horseradish Crusted Steaks image

Garlic & Horseradish...what could be better?! I got this recipe form Central Market located here in TX and changed it a bit. (Cook time is actually the time to let it marinate in the fridge)

Provided by Rise3834

Categories     Kosher

Time 1h40m

Yield 2-4 Steaks

Number Of Ingredients 8

1/2 cup prepared non-creamy horseradish
1/4 cup creole mustard or 1/4 cup any spicy mustard
10 -12 cloves garlic, peeled,finely chopped
2 tablespoons olive oil
2 tablespoons cracked black pepper
2 -4 rib eye steaks or 2 -4 porterhouse steaks (this is also great using a roast)
kosher salt or sea salt
cracked black pepper

Steps:

  • Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl.
  • Spread generously over the beef.
  • Marinate, covered, in the refrigerator for 1 to 2 hours.
  • Season with kosher salt and additional pepper.
  • Grill or broil to desired temperature.
  • Note: It is best never to pierce a steak with a fork when turning as you will lose some of the juices and cause the steak to be less tender.
  • Also, when grilling, may I suggest grilling an onion at the same time (This trick taught to me by Titanium Chef, her recipe#25572).
  • Note: To avoid the crust from falling off while grilling I suggest using a flat grill pan (the type with the holes in it). Be sure to spray it with a non-stick spray and let it heat before placing the steak on it.

GRILLED PEPPERED STEAKS



Grilled Peppered Steaks image

I once wanted a peppered steak for supper, so I tossed some spices together and came up with this recipe. My family thoroughly enjoyed it.-Stephanie Moon, Boise, Idaho.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1-1/2 to 2 teaspoons coarsely ground pepper
1 teaspoon onion salt
1 teaspoon garlic salt
1/4 teaspoon paprika
4 boneless beef top loin steaks (8 ounces each)

Steps:

  • In a small bowl, combine the pepper, onion salt, garlic salt and, if desired, paprika Rub onto both sides of steaks. , Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 8-10 minutes on each side.

Nutrition Facts : Calories 301 calories, Fat 10g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 1039mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 48g protein.

GRILLED GARLIC CROSTINI



Grilled Garlic Crostini image

Categories     Bread     Garlic     Broil     Cocktail Party     Backyard BBQ     Spring     Summer     Grill/Barbecue     Parsley

Yield Makes 15 crostini

Number Of Ingredients 6

1/2 cup olive oil
2 cloves garlic, crushed, or to taste
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
15 1/3-inch slices cut from a French baguette
Italian parsley, minced, for decoration

Steps:

  • Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.

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Top Asked Questions

How to cook horseradish and mustard on steak?
PER SERVING % DAILY VALUE Whisk the horseradish, mustard, garlic, olive oil and 2 tablespoons pepper in a bowl. Spread generously over the beef. Marinate, covered, in the refrigerator for 1 to 2 hours. Season with kosher salt and additional pepper.
How do you make horseradish sauce with cream cheese?
Whisk together the softened, room temperature cream cheese with the mayonnaise and sour cream until smooth. Whisk in the horseradish, followed by the lemon juice, minced garlic, and chives. Season to taste with salt and pepper.
What do you put on a crostini?
This crostini is topped with tender filet mignon, frizzled leeks, roasted tomatoes, fresh rosemary, and a dreamy horseradish cream. The holidays are about family, festivities, delicious food, and a little — or more than a little — indulgence.
How do you cook a crostini in the oven?
Make the crostini. Slice the baguette into 1/4″ slices and brush each side with olive oil. Season with salt and pepper. Arrange on baking trays in even layers and bake in a preheated 350° oven until golden and evenly crisp, about 15-18 minutes, rotating the pans halfway through.

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