French Onion Steak Crostini

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French Onion Steak Crostini might just be the perfect holiday appetizer. Pre-make all the ingredients and build once everyone arrives or when you get to your destination. I used filet mignon but use whatever steak you like!

Prep Time30

Cook Time1 30

Total Time2

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

2-3 Filet Mignons
2-3 tbsp Cowboy Butter Rub
3 Rosemary Sprigs
3 Thyme Sprigs
3 Garlic Cloves smashed
½ cup Unsalted Butter
Canola Oil as needed

Caramelized Onions:

2 medium White Onions thinly sliced
⅛ cup Beef Broth
2 oz Bourbon
Salt & Pepper to taste
2 tbsp of Canola Oil

Horseradish Cream:

2.5 tbsp Sour Cream
2.5 tbsp Mayonnaise
2 tbsp Prepared Horseradish
1 tbsp Dijon Mustard
2 tsp Champagne Vinegar or white vinegar

Crostini:

1 Whole Baguette sliced into ½” pieces
1 cup Olive Oil
Chopped Chives for garnish
Grated Gruyere Cheese for garnish

Instructions

Onions:

Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown).
This should take about 45-60 minutes to achieve. Stir frequently and move from high heat to prevent them from burning.
Once they are dark brown and soft, deglaze the skillet with bourbon and beef broth. Let simmer until most of the liquid is gone (about 3-5 minutes). When the onions are done, pull off and keep warm.

Steak & Crostini:

Slather your steaks with oil and generously seasoning Cowboy Butter Rub (or your favorite steak seasoning) all over. Set to the side until ready to cook.
In another bowl, mix together the Horseradish Cream Sauce and set in the fridge until ready.
Preheat a medium high heat fire for direct cooking (about 375F). Add a cast iron skillet about 2-3 minutes before cooking with some oil to preheat.
Once the skillet is hot, add your steaks to sear for 1 minute per side to develop a crust. Next, pull the skillet over to a cooler side of the grill or raise your grill grate.
Add in the rosemary, thyme and crush garlic to simmer for 30 seconds. Finally add in butter and let it melt.
Push your steaks to one side of the skillet and place the herbs and garlic on top. Begin basting the steak with the butter continually for 2 minutes then flip. Repeat this until your steaks have reached 120F internal. Be careful of your heat so the butter does not burn!
Once the steaks are done, pull them off and the steaks with the herbs and drizzle all the butter over top. Let rest until ready to slice.
Next, slice your baguette into ½” slices. Brush each slice of bread with olive oil on both sides. Next, lower the heat of the grill to 300F and add each slice of bread to cook for 2-2.5 minutes per side or until they are toasted/golden brown. Once done, pull the bread off and set to the side until ready to serve.
Slice your steaks into thin cut pieces and begin building your Crostini. Build your crostini with bread, horseradish sauce, onions, sliced steak, grated cheese and chopped chives. Serve and enjoy!

Notes

A Little History on Crostini

Crostini might sound fancy, but it’s actually one of the oldest and simplest ways to enjoy good food. The word literally means “little toasts” in Italian, born out of the idea that nothing should go to waste. Farmers and cooks would toast up leftover bread over an open flame, then pile on whatever they had: meat, cheese, or roasted vegetables. Simple, rustic, and straight from the fire. That’s what makes it such a perfect fit for this recipe, since it’s a nod to old-school cooking with a modern, over-the-fire twist.

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