Henry Bain’s Steak Crostini with Horseradish Cream
Makes 18 crostini
For the Horseradish Cream Sauce:
1 cup sour cream
¼ cup horseradish, grated
2 tsp Dijon mustard
1 tsp lemon juice
½ tsp Bourbon Smoked Salt
¼ tsp 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 tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
3 Tbsp Henry Bain’s Sauce
1 scallion, green part only, thinly sliced
Method
1. 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 horseradish
cream. Set aside in refrigerator.
2. 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.
3. 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.
