Steak Tartines with Red Peppers and Horseradish Cream

Recipe Pin
1 hour 5 minutes
48 servings

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

Hosting a party can be overwhelming, but with a bit of planning and these Steak Tartines with Horseradish Cream, success is guaranteed!

A copper serving tray filled with elegant crostini appetizers with beef and horseradish sauce.

While hosting a party may seem overwhelming, it can be a breeze with the right recipes and a touch of planning. A standout choice for any gathering is steak tartines, also known as steak canapes, crostini, pain grille, or hors d’oeuvres. These delightful bites are simply small slices of bread topped with flavorful ingredients, making them a versatile option that can be served as a light lunch or an appetizer.

Want To Save This Post?

Enter your email below and get it sent straight to your inbox!


One of the many reasons to love steak tartines is their adaptability. Whether you have freshly grilled beef or leftover filet mignon beef tenderloin, they can be transformed into a delicious dish. You can also adjust the size of the bread pieces to suit your needs, whether you prefer a full-size slice of good country loaf for a light lunch or crusty baguette rounds for bite-sized appetizers.

So, what exactly is a steak tartine? It’s essentially a fancy open-faced sandwich, a perfect addition to your party menu or a delightful appetizer. Depending on your location, you might also hear them referred to as steak canapés, crostini, or pain grillé. Don’t miss my recipes for Roasted Tomato Crostini with Whipped Feta, Ricotta Crostini with Peaches and Prosciutto, or Crostini with Brie, Coppa and Raspberry!

A logo representing a brand.

Why You’ll Love This Recipe!

·         Bold Flavor Combination – Enjoy grilled steak, roasted red peppers, and horseradish mayo for a savory and satisfying burst of flavors. 
·         Versatile Ingredients – Choose your preferred cut of steak to tailor the recipe to your liking, making it flexible and adaptable. 
·         Easy Assembly – Feel confident in your culinary skills as you breeze through the assembly of these tartines. With most components being made-ahead, you’ll save time and effort, making the process even more enjoyable. 
·         Customizable Serving Sizes – Customize the serving size to suit your needs, whether you prefer full-size slices for a light lunch or bite-sized rounds for elegant appetizers. 
·         Impressive Presentation – These visually appealing tartines will impress your guests and make the perfect addition to any party spread.


Ingredients for Steak Tartines

Ingredients for making filet mignon crostini.
  • French baguette – use any rustic bread you like, such as ciabatta or sourdough, but I choose baguette because you get a lot of mileage (48 half-inch rounds) from a 24-inch-long baguette loaf.
  • Grilled ribeye, tenderloin filet, or other steak – seasoned with Worcestershire sauce, sea salt, and black pepper.
  • Horseradish cream – follow my recipe for Whipped Horseradish Cream. If you’re not a fan of horseradish, swap it out for goat cheese, gorgonzola, or smoked blue cheese.
  • Roasted red peppers – use fresh red peppers and roast them yourself or use jarred roasted red peppers very well drained.
  • Capers, tangy green olives, or finely chopped cornichons – think briny for the balance.
a

See recipe card below for a full list of ingredients and measurements.

A black field with a pink circle, the letter 'J' and an olive branch signifying the logo for the blog Not Entirely Average.

Tip: Don’t Skimp on Quality

Use the freshest bread, olive oil, and steak you have access to, as recipes with few ingredients mean EVERY ingredient plays a bigger role.


Lots of assembled beef and horseradish tartines on a baking sheet.

a

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Can the Steak Be Grilled Ahead of Time?

The beef should be grilled or seared. Once it reaches medium-rare, wrap it tightly in aluminum foil and let it rest for 20 minutes. After that, put it in the refrigerator. When you are ready to assemble the tartines, take the steak out of the foil and slice it thin using a sharp meat knife or mandoline. If you find the steak too rare, you can heat a non-stick skillet over medium heat and cook the slices until the color changes from hot pink to light pink. After that, let it cool before assembling the tartines.

Step by Step Instructions

A black field with a pink circle, the letter 'J' and an olive branch signifying the logo for the blog Not Entirely Average.

Tip: For a Lighter Version

Choose to use flank steak instead of ribeye or tenderloin. It’s leaner, very tasty, and inexpensive.


Grill or Sear the Beef

Prior to cooking, remove the beef from refrigeration. Liberally season all surfaces with sea salt and black pepper. Allow the beef to rest on the counter for one hour. This allows the salt to draw out and then redistribute moisture evenly throughout the meat.

Grill or pan sear until an instant-read thermometer reads between 125°F and 135°F. Baste with the Worcestershire sauce while the beef cooks forming a crust. It is important to know that the beef will continue to cook to a resting temperature after it’s been removed from the heat. Wrap in aluminum foil and rest 20 minutes. The beef is ready to use immediately or be refrigerated up to 3 days.

Process images showing the steps to follow to make steak tartines.

Prepare the Baguette Rounds

Step 1. Preheat oven to 400°F. Line a large baking sheet (or two) with parchment. Set aside. Use a serrated knife to slice the loaf into 1/2-inch rounds. You can estimate the number of rounds based on the length of the baguette. I am yielding 48 rounds or pieces from a 24-inch-long baguette. Place the rounds onto the prepared baking sheet and spray or brush LIGHTLY with olive oil. Flip and coat the second side. Bake 3 to 5 minutes per side or until lightly golden. Remove from the oven and cool atop the baking sheet. (Image 1)

Step 2. Thinly slice the grilled beef using a sharp meat knife or mandoline. If you find the steak too rare, you can heat a non-stick skillet over medium heat and cook the slices in scant olive oil until the color changes from hot pink to light pink. (Image 2)

Step 3. Add thin slices of the beef to the baguette rounds, followed by a teaspoonful of horseradish cream. If after all of the rounds have been assembled you feel like you require additional horseradish sauce, add an additional half to full teaspoonful, allowing it to cascade down the sides if desired. (Image 3)

Step 4. Garnish with strips of roasted red peppers that have been well drained. If you are keen to roast your own peppers, they’re particularly delicious! Sprinkle capers over each tartine. If you are not a fan of capers, chopped green olives or minced cornichons work well also. (Image 4)

A copper tray filled with steak tartines.

Load the tartines onto pretty trays for passed or stationary service. Offer cocktail napkins and good red wine or Champagne to accompany 😉

How to Serve Steak Tartines

Presentation

Steak tartines are incredibly visually appealing. In terms of presentation and plating, arrange the steak tartines neatly on a large platter, or serve them individually on small plates.

Serving Occasions

Steak tartines are perfect finger food presented passed or stationary during cocktail or dinner parties.

Pairings

  • Wine pairings – Full-bodied reds such as Cabernet Sauvignon or a Malbec goes well with the rich flavors of the steak tartines. An old vine zinfandel could also be quite nice; aromatic.
  • Beer pairings – Belgian Dubbel or a Stout are both fabulous choices not because the compliment the beef, but because both counter the horseradish in ways other hoppy beers cannot.

Jenny’s Pro Tips

  • If you will use steak immediately after grilling it, let it rest for at least 20 minutes before slicing to ensure maximum juiciness. It is easier to slice beef that has been grilled and refrigerated.
  • Customize tartine toppings based on personal preference. Caramelized onions or fluffy whipped cheeses are excellent alternatives.
  • To make these steak tartines ahead of time, prep all the components and assemble them just before serving.

Recipe FAQs

Can I make these steak tartines ahead of time?

Yes! You can prep all the components ahead of time and assemble just before serving.

Can I freeze the steak tartines?

It’s not recommended to freeze assembled steak tartines, as the bread may become soggy upon thawing. However, you can freeze leftover grilled steak and roasted red peppers for future use.

How should I store leftover steak tartines?

Store any leftover components separately in airtight containers in the refrigerator. Assemble just before serving for the best texture and flavor.

More Beautiful Party Appetizers to Love!

a

After trying this recipe, I would love to hear your thoughts! Consider leaving a star rating in the recipe card located below or sharing your feedback in the comment section. Your reviews and comments are highly valued and appreciated.

A serving tray filled with beef appetizers.

Steak Tartines with Red Peppers and Horseradish Cream

Jenny DeRemer
Flavorful and versatile, these steak tartines are the perfect appetizer for any occasion. Featuring juicy grilled steak, tangy roasted red peppers, and zesty horseradish cream, they're an impressive two-bite appetizer. The components can be made ahead of time, making assembly a breeze.
No ratings yet
Servings: 48 servings
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine American, Southern
Servings 48 servings
Calories 14 kcal

Equipment

  • serrated bread knife
  • meat knife
  • baking sheets
  • elegant serving trays

Ingredients
 

  • 6 ounces ribeye steak may also use filet mignon or other steak of choice
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1 24-inch baguette cut into 1/2-inch rounds
  • 2 tablespoons olive oil
  • 1/2 cup roasted red pepper strips well drained if using jarred
  • 1/2 cup Horseradish cream
  • 2 tablespoons capers drained; may substitute finely chopped green olives or minced cornichons

Instructions
 

  • To prepare the beef for cooking, take it out of the fridge and sprinkle sea salt and black pepper on all sides. Let it rest on the counter for an hour to allow the moisture to be drawn out and evenly distributed. Grill or pan sear until the internal temperature reaches 125°F to 135°F. Baste with the Worcestershire sauce while the beef cooks forming a crust. Remember that the beef will continue to cook once removed from the heat. Wrap it in foil and let it rest for 20 minutes. Your beef is now ready to eat or can be refrigerated, wrapped, for up to three days.
    6 ounces ribeye steak, 2 teaspoons sea salt, 1 teaspoon black pepper, 1 tablespoon Worcestershire sauce
  • To prepare the baguette slices, preheat your oven to 400°F and line a large baking sheet with parchment paper. Next, use a serrated knife to slice the baguette into 1/2-inch rounds. The number of rounds will depend on the length of the baguette. For a 24-inch-long baguette, you should get around 48 rounds. After slicing, place the rounds onto the prepared baking sheet and lightly spray or brush them with olive oil. Flip the rounds and coat the second side with olive oil as well. Bake the slices for 3 to 5 minutes per side or until they turn lightly golden brown. Once done, remove the baking sheet from the oven and let the baguette slices cool atop the sheet.
    1 24-inch baguette, 2 tablespoons olive oil
  • To prepare the beef for the dish, slice it thinly using a meat knife or mandoline. If you prefer it less rare, heat a non-stick skillet on medium heat and cook the slices in a little olive oil until the color changes from hot pink to light pink.
  • Place thin slices of beef on the baguette rounds, and top each with a teaspoon of horseradish cream. If you find that you need more sauce after all the rounds are assembled, add an extra half to a full teaspoon and let it flow down the sides if desired.
    1/2 cup Horseradish cream
  • Top each tartine with well-drained strips of roasted red peppers. Roasting the peppers yourself can enhance their flavor. Then, sprinkle capers over the tartines. If you're not a fan of capers, you can use chopped green olives or minced cornichons as an alternative.
    1/2 cup roasted red pepper strips, 2 tablespoons capers
  • Arrange on platters or serving trays. Tartines are best enjoyed served at room temperature.

Notes

Make Ahead – all components may be made ahead and refrigerated until ready to assemble. For the steak, grill to medium-rare (125°F to 135°F), wrap tightly in aluminum foil and let it rest for 20 minutes. Refrigerate. When ready to assemble, slice thinly. If you find the steak too rare, you can heat a non-stick skillet over medium heat and cook the slices until the color changes from hot pink to light pink. After that, let it cool before assembling the tartines.
Storing Leftovers – Store any leftover components separately in airtight containers in the refrigerator. Assemble just before serving for the best texture and flavor.

The nutrition value can vary depending on what product(s) you use. The information below is an estimate. Always use a calorie counter you are familiar with.

Please note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not deviate unless otherwise specified.

Nutrition

Serving: 1servingCalories: 14kcalCarbohydrates: 0.5gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 143mgPotassium: 21mgFiber: 0.1gSugar: 0.2gVitamin A: 9IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
Did you love this recipe?Leave a comment and Let me know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating