Description

An elegant appetizer featuring tender filet mignon, deeply caramelized French onion-style onions, crispy crostini, and a creamy horseradish sauce for rich, bold, and satisfying bites.

Ingredients

2–3 filet mignon steaks

2–3 tablespoons Cowboy Butter Rub

3 rosemary sprigs

3 thyme sprigs

3 garlic cloves, smashed

1/2 cup unsalted butter

Canola oil, as needed

2 medium white onions, thinly sliced

1/8 cup beef broth

2 oz bourbon

Salt, to taste

Black pepper, to taste

2 tablespoons canola oil

2.5 tablespoons sour cream

2.5 tablespoons mayonnaise

2 tablespoons prepared horseradish

1 tablespoon Dijon mustard

2 teaspoons champagne vinegar or white vinegar

1 whole baguette, sliced into 1/2-inch pieces

1 cup olive oil

Chopped chives, for garnish

Grated Gruyère cheese, for garnish

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Instructions

Preheat grill to medium-high heat (about 350°F) and place a cast iron skillet on the grill.
Add canola oil to the skillet and cook sliced onions with salt and pepper, stirring often, for 45–60 minutes until deeply caramelized.
Deglaze onions with bourbon and beef broth, simmer until liquid reduces, then set aside and keep warm.
Lightly coat steaks with oil and season generously with Cowboy Butter Rub.
In a bowl, mix sour cream, mayonnaise, horseradish, Dijon mustard, and vinegar. Refrigerate until ready to use.
Increase grill temperature to about 375°F and preheat another cast iron skillet with oil.
Sear steaks for about 1 minute per side until a crust forms.
Lower heat, add butter, rosemary, thyme, and garlic, and baste steaks until they reach 120°F internal temperature.
Remove steaks, spoon butter and herbs over them, and let rest before slicing thinly.
Brush baguette slices with olive oil and toast on grill at 300°F for 2–2.5 minutes per side until crisp.
Assemble crostini by spreading horseradish cream on bread, topping with caramelized onions, sliced steak, Gruyère cheese, and chives.

Notes

Components can be prepared ahead and assembled just before serving.

Slice steak thinly for easy eating.

Cook onions slowly to prevent burning.

Assemble crostini right before serving to keep bread crisp.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Appetizer
Method: Grilling
Cuisine: French-Inspired

Nutrition

Serving Size: 3–4 crostini
Calories: 520
Sugar: 6g
Sodium: 680mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 28g
Cholesterol: 110mg