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

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.

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!

Ingredients for Steak Tartines

• 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.

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

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.

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)

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.

Recipe FAQs

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