Beef Horseradish Appetizer Toasts Recipes

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BEEF CROSTINI WITH HORSERADISH SPREAD



Beef Crostini with Horseradish Spread image

Provided by Martha

Time 2h20m

Number Of Ingredients 21

1½ pounds rib eye steaks or strip steaks
¼ cup Worcestershire sauce
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 teaspoon garlic chili sauce (available in Asian section of any supermarket)
2 tablespoons granulated sugar
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
2 tablespoons prepared horseradish
1 tablespoon mayonnaise
1 tablespoon sour cream
4 ounces cream cheese (softened)
1 teaspoon lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
4 ounces shallots sliced into quarter thick slices
2 cups vegetable oil
inch French baguette (cut on the bias into 12 half slices)
1 tablespoon butter softened

Steps:

  • Approximately 1½ to 2 hours before serving, trim beef of all fat and gristle, leaving about one pound of meat. Slice on the bias into slices about three to four inches long and about an inch and a half wide. Place in a gallon zip lock bag.
  • Mix all of the marinade ingredients and add to the bag. Squeeze and move around so all pieces get covered. Seal and refrigerate ninety minutes to two hours, longer if you are using a cheaper cut of meat.
  • While beef is marinating, make spread by whipping all ingredients and refrigerating until later.
  • Heat a ribbed grill pan over medium high heat.
  • Lightly butter both sides of each piece of bread and grill to form grill marks. Wipe the grill pan and remove from heat.
  • Heat a medium sauce pan with the two cups of oil to 275 degrees F, no higher. Use a candy thermometer to gauge. Drop the shallots in and cook for about eight minutes or until lightly golden brown. Move them to a plate to hold. Reheat the same oil to 350 degrees F. Place a strainer over a metal bowl and have this standing by. Also cover a plate with paper towels. Once the oil is at 350 degrees, drop the shallots back in for only a few seconds to crisp then pour the whole pan, oil and shallots, into the metal bowl with the strainer. Lift the strainer out and shake out shallots onto the paper towels. Set these aside.
  • Remove the meat from the bag and discard the marinade. Lay out the pieces of beef and pat dry on both sides.
  • Heat the grill pan to medium high to high and brush some of the oil from the shallot bowl of oil onto the grill grates and fry one third of the beef, laying each piece down then after a minute, flipping with tongs. They will cook quickly. Once cooked, move to a plate or platter. Wipe pan between batches and cook the remaining two batches.
  • To assemble, divide the spread between the twelve slices of grilled bread, top with the beef then again with the crispy shallots.

ROSE BEEF BITES WITH HORSERADISH CREAM



Rose Beef Bites with Horseradish Cream image

Provided by Angel Adoree

Categories     Beef     Cocktail Party     Wedding     Horseradish     Party

Yield Makes 18

Number Of Ingredients 8

1 small baguette
2 tablespoons butter, melted
9 thin slices of rare roast beef
18 watercress leaves
For the horseradish cream
1/2 cup crème fraîhe or sour cream
1 tablespoon grated horseradish
salt and black pepper

Steps:

  • 1 Preheat the oven to 350°F. Slice the baguette into 18 thin circles. Brush both sides of each slice with melted butter. Place the baguette circles on a baking sheet and toast them in the oven for about 7-10 minutes, turning halfway through, until brown, then let cool.
  • 2 To make the horseradish cream, combine the crème fraîche or sour cream with the horseradish and season to taste. When the baguette circles have cooled, place a spoonful of horseradish cream on top of each one.
  • 3 Cut each slice of beef in half lengthwise, then roll it up to form a pretty rose spiral. Place a roll of beef on top of each baguette circle, then garnish with watercress leaves.

BEEF-HORSERADISH APPETIZER TOASTS



Beef-Horseradish Appetizer Toasts image

Entered for safekeeping, from NY Times Magazine, 11/10/13. Personally, I would go easy on the sour cream, but I love the bite of horseradish!

Provided by KateL

Categories     Roast Beef

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

2 -4 tablespoons horseradish
2 -4 tablespoons sour cream
salt, to taste
pepper, to taste
1/4-1/2 lb roast beef, thinly sliced
4 teaspoons chives, minced
1 baguette, sliced diagonally in 1/3-inch thick slices
4 -8 teaspoons olive oil, for basting
salt, to taste

Steps:

  • Preheat oven to 350 degrees F.
  • Whisk together equal parts horseradish and sour cream. Season with salt and pepper to taste.
  • Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
  • Spread sauce on toasts. Top with thinly sliced roast beef and a bit of minced chives.

Nutrition Facts : Calories 423.3, Fat 6.4, SaturatedFat 1.7, Cholesterol 12.6, Sodium 678.7, Carbohydrate 72.8, Fiber 3.2, Sugar 3.7, Protein 18.9

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