Filet Crostini with Horseradish Cream, Arugula and Capers


Get the party started with these festive, super-delicious bites. Perfect medium-rare slices of filet, peppery arugula, briny capers and a creamy, tangy horseradish sauce come together on crunchy toasts for a festival of flavors and textures.

The best part: You can make all of the components of this app in advance, and simply assemble before serving. So you get to enjoy the party, too.

Filet Crostini with Horseradish Cream, Arugula and Capers

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Protein: Beef
Cut: Filet Mignon
Course: Appetizer
Servings: 24 pieces


  • 1/2 cup sour cream
  • 2 1/2 tbsp prepared horseradish
  • 1 tbsp avocado oil mayonnaise
  • 1 tsp Worcestershire sauce
  • Fine sea salt and freshly ground black pepper
  • 2 ButcherBox Filet Mignons about 5 ounces each
  • Cooking spray
  • 2 tsp high-heat cooking fat such as avocado oil or ghee
  • 2 12-inch baguettes cut into ½-inch-thick slices on a diagonal (you should get 12 to 14 slices from each)
  • 2 tbsp extra virgin olive oil
  • 1 loosely packed cup baby arugula
  • 3 tbsp drained capers pat dry


  • Make the sauce: In a medium bowl, whisk together the sour cream, horseradish, mayonnaise, Worcestershire sauce, ¼ teaspoon salt and ⅛ teaspoon pepper. Cover and refrigerate for at least 4 hours or overnight. (Yield: ⅔ cup)
  • Make the steak: Remove the steaks from the fridge and let them stand on the counter until they reach room temperature, about 30 minutes. Preheat the oven to 250ºF. Place a wire cooling rack over a baking sheet. Mist the rack with cooking spray.
  • Pat the steaks dry thoroughly with paper towels. Season generously all over with salt; sprinkle lightly with pepper. Place on the rack and bake until an instant-read thermometer stuck into the thickest part reads 120ºF (for medium rare), 15 to 20 minutes. Remove from the oven.
  • Place a cast iron or other heavy bottomed skillet over medium heat until very hot, 3 to 4 minutes. Swirl the cooking fat over the bottom of the skillet and add the steaks immediately. Cook, flipping with tongs once or twice, until well seared on both sides, 2 to 3 minutes. Transfer the steak to a cutting board and let cool completely. Wrap and refrigerate until cold, at least 1 hour. (You can cook the steaks up to 1 day ahead; keep covered and refrigerated.)
  • Make the crostini: Preheat the oven to 350ºF. Place the baguette slices in a single layer on a baking sheet. Brush with the olive oil; sprinkle with salt and pepper. Bake until the toasts are golden and crisp, 15 to 17 minutes, turning over halfway through. Transfer to a wire rack and let cool. (You can make the crostini up to 2 days ahead; keep in a ziplock bag at room temperature.)
  • Assemble the crostini: Thinly slice the filet against the grain (you should get 12 to 14 slices from each). Place the toasts on a serving platter. Top each with 1 or 2 arugula leaves, a slice of steak, ¼ to ½ teaspoon sauce and a few capers. Serve right away.


  • You’ll have extra sauce left over. Serve it with another steak, or with chicken, fish or vegetables.
  • You can make these without the crostini, if you like. Spread a bit of sauce over a slice of filet, top with a couple of arugula leaves, roll up and secure with a toothpick. Place the capers on top before serving.
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Beth Lipton is a Brooklyn-based recipe developer and writer specializing in food and wellness. Her work has appeared in Clean Eating, Paleo magazine,, Well+Good, Outside, and more. Beth's latest cookbook, Carnivore-ish, featuring 125 animal protein-forward recipes, is available now.