Makes 18 crostini
For the Horseradish Cream Sauce:
- 1 cup sour cream
- ¼ cup horseradish, grated
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon Bourbon Smoked Salt
- ¼ teaspoon Bourbon Smoked Pepper
For the Crostini:
- 18 French baguette slices, ½” thick cut on a bias
- olive oil, for drizzling
- ¾ pounds sirloin steak
- ¼ teaspoon Bourbon Smoked Salt
- 1/8 teaspoon Bourbon Smoked Pepper
- 3 tablespoon Henry Bain’s Sauce
- 1 scallion, green part only, thinly sliced
Method:
- Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet.Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside and allow to cool. In a small bowl, combine all the ingredients for the horseradishcream. Set aside in refrigerator.
- Heat oven-proof skillet over med-high heat. Season steak with smoked salt and pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each side. Roast in oven for 5 minutes for med-rare. Remove and rest steak for 5 minutes.
- Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly and toss steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on each crostini. Garnish with sliced scallions and serve on a platter.
