Seared Roast Beef and Horseradish Crème Crostini

A sophisticated appetizer that captures the essence of a classic prime rib dinner. Thinly sliced, perfectly seared roast beef is draped over a tangy horseradish crème fraîche, all atop a crisp, toasted baguette slice. This bite-sized delight offers a rich, savory flavor profile with a sharp, creamy finish.

Meat & Poultry

Ingredients

baguette, sliced into 1/2-inch thick rounds
tablespoons olive oil
oz thinly sliced rare roast beef
oz crème fraîche
tablespoons prepared white horseradish
teaspoon fresh chives, finely chopped
Salt and freshly ground black pepper to taste
Microgreens or finely chopped parsley for garnish

Method

Preheat oven to 350°F (175°C). Brush baguette slices with olive oil and toast for 8 minutes
minutes until golden and crisp. Remove and let cool.
In a small bowl, combine the crème fraîche, prepared horseradish, and chopped chives. Season with salt and pepper to taste, mixing until smooth.
Lightly sear the roast beef slices in a hot, dry pan for 30 seconds per side to warm and enhance flavor, if desired.
Spread a generous layer of the horseradish crème onto each cooled crostini base.
Fold or gently drape a slice of roast beef over the crème and garnish with a few microgreens or a sprinkle of parsley before serving.

Chef's Tip & Pairing

For an extra layer of flavor, drizzle a few drops of high-quality balsamic glaze over the finished crostini. This dish pairs exceptionally well with a bold, structured Cabernet Sauvignon or a crisp, dry Rosé.

From the Tini Crostini Collection