Beef Toast Points Snack (Printable View)
Tender beef atop crisp toast with a tangy horseradish cream, perfect for flavorful appetizer moments.
# What You’ll Need:
→ Beef
01 - 7 oz beef tenderloin or sirloin, thinly sliced
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
→ Toast
05 - 4 slices white or whole wheat sandwich bread
06 - 1 tbsp unsalted butter, softened
→ Horseradish Cream
07 - 3 tbsp sour cream
08 - 1 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp fresh lemon juice
11 - Salt and pepper, to taste
→ Garnish
12 - 1 tbsp fresh chives, finely chopped
13 - Watercress or arugula leaves (optional)
# Cooking Steps:
01 - Set the oven temperature to 400°F.
02 - Remove crusts from bread slices and cut each slice diagonally into two triangles.
03 - Brush both sides of bread triangles with softened butter, place on a baking sheet, and bake for 5–7 minutes, turning once, until golden and crisp. Remove and set aside.
04 - Combine sour cream, prepared horseradish, Dijon mustard, fresh lemon juice, salt, and pepper in a small bowl. Mix well and chill until served.
05 - Pat beef dry with paper towels, then season evenly with salt and black pepper.
06 - Heat olive oil in a skillet over high heat and sear beef slices for 30–45 seconds per side until browned but still pink inside. Remove from heat and let rest for 2 minutes.
07 - Spread a small amount of horseradish cream on each toast triangle, top with seared beef slices, add a dollop of horseradish cream, and garnish with chopped chives and watercress or arugula if desired.
08 - Present immediately while toast is still crisp.
# Expert Tips:
01 -
- Takes barely 25 minutes but tastes like you spent an hour fussing in the kitchen.
- The horseradish cream brings a sharp, sophisticated bite that makes people lean in for another bite.
- You can prep everything ahead and assemble in minutes, so you're never stuck in the kitchen when guests arrive.
02 -
- The beef must be dry before hitting the pan; moisture is the enemy of a proper sear and any moisture on the meat will steam instead of brown.
- High heat for the beef is non-negotiable; a medium pan will cook it gray instead of leaving that precious pink center that makes people's eyes light up.
- Toast the bread right before you sear the beef so everything comes together warm and crisp; cold toast and warm beef is the wrong equation.
03 -
- Rub the beef slices with a whisper of garlic powder before searing if you want an earthy undertone that deepens the whole bite.
- Substitute crème fraîche for sour cream if you have it; it's tangier and adds a touch more sophistication that people somehow notice even if they can't name it.