Crostini with Beef & Horseradish Cream

Crostini with Beef & Horseradish Cream
Photo by Scott Phillips


  • ½ lb. beef tenderloin (about a 1-½-inch steak)
  • Kosher salt and freshly ground black pepper
  • 16 pale, inner pieces of frisée (curly endive), washed and dried
  • 2 to 3 tsp. prepared horseradish
  • 1 recipe Crostini
  • ¼ cup crème fraîche (or sour cream)

Heat a small, heavy skillet over high heat for 1 minute. Season the beef with 1/4 tsp. salt and some pepper. Turn the exhaust fan to high and sear the beef, flipping after 3 minutes, and then cook, flipping every couple of minutes until it’s done to your liking, about 10 minutes total for medium ...

View full recipe at Fine Cooking


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