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Steak Crostini with Carrot-Horseradish Marmalade

Steak Crostini with Carrot-Horseradish Marmalade
TOTAL TIME: Prep: 1 hour Cook: 30 min. YIELD: 3-1/2 dozen.

Ingredients

  • 1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
  • 1/4 cup olive oil, divided
  • 1 pound medium carrots, grated
  • 2 cups water
  • 1-1/2 cups sugar
  • 1 to 2 tablespoons prepared horseradish
  • 1 tablespoon butter
  • 1 cup chopped onion
  • 2 cups shredded Swiss cheese
  • 1 carton (8 ounces) mascarpone cheese
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 boneless beef top loin steak (12 to 14 ounces)

Directions

  • 1. Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes.
  • 2. Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool.
  • 3. Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream.
  • 4. In a large skillet, heat remaining olive oil over medium-high heat. Add steak; cook 4-6 minutes on each side until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes; cut into thin slices.
  • 5. To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.

Nutrition Facts

1 appetizer: 124 calories, 6g fat (3g saturated fat), 16mg cholesterol, 70mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 4g protein.

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