Beef Toast Points Appetizer (Printable Version)
Golden toast topped with tender beef and a tangy horseradish cream, perfect for a quick elegant bite.
# What You'll Need:
→ Beef
01 - 7 oz beef tenderloin or sirloin, trimmed
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper
04 - 1 tbsp olive oil
→ Toast
05 - 4 slices white sandwich bread
06 - 2 tbsp unsalted butter, softened
→ Horseradish Cream
07 - 2 tbsp sour cream
08 - 1 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and black pepper, to taste
→ Garnish
12 - 1 tbsp finely chopped chives
13 - Flaky sea salt (optional)
# Step-by-Step:
01 - Combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl; stir until smooth. Set aside.
02 - Season beef with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear beef for 2 to 3 minutes per side until medium-rare. Transfer to a plate and let rest for 5 minutes, then slice thinly against the grain.
03 - Preheat broiler. Remove crusts from bread slices and cut each into two diagonal triangles. Brush both sides with softened unsalted butter.
04 - Arrange bread triangles on a baking sheet and broil for 1 to 2 minutes per side, until golden brown and crisp, watching closely to prevent burning.
05 - Spread a thin layer of horseradish cream on each toast point. Top with sliced beef, add a dollop more cream, and sprinkle with chopped chives. Optionally, finish with flaky sea salt.
06 - Serve immediately while toast points are warm and crisp.
# Expert Advice:
01 -
- You get restaurant-quality appetizers in 30 minutes without the stress or the bill.
- The horseradish cream adds a subtle kick that makes people ask what's in it, even though you basically mixed four ingredients.
- Tender beef, crispy toast, and creamy sauce actually work together instead of fighting for attention.
02 -
- Don't skip resting the beef—those 5 minutes make the difference between juicy slices and dry ones because the juices redistribute and stay in the meat instead of running all over your plate.
- Broilers vary wildly, so timing is more of a guideline than a rule; stay in the kitchen and watch the toast points because you can go from golden to charred in about 30 seconds.
- Slicing against the grain isn't just culinary snobbery—it actually changes the texture completely and makes each bite tender instead of requiring actual effort to chew.
03 -
- Buy beef from a butcher if you can—they'll trim it properly and you'll taste the difference in every bite.
- Pat everything dry before cooking: dry beef sears better, dry toast browns more evenly, and the whole dish comes together with better texture and color.