Steak Tartines with Red Peppers and Horseradish Cream
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.
Servings: 48 servings
Cost: $0.21 per serving
Equipment
- serrated bread knife
- meat knife
- 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.
Nutrition
Serving: 1serving | Calories: 14kcal | Carbohydrates: 0.5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 143mg | Potassium: 21mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg