Beef Toast Points Delight (Print Version)
Golden toasted triangles topped with tender beef and a creamy horseradish layer for elegant bites.
# What You 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)
# How to Prepare:
01 - Set the oven to 400°F (200°C) to prepare for toasting the bread.
02 - Trim crusts from bread slices and cut each slice diagonally to form two triangles.
03 - Brush softened butter on both sides of the toast triangles, place on a baking sheet, and bake for 5–7 minutes, flipping once, until golden and crisp. Remove and set aside.
04 - Combine sour cream, prepared horseradish, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Chill until needed.
05 - Pat beef slices dry and season evenly with kosher 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 outside but still pink inside. Remove from heat and rest for 2 minutes.
07 - Spread a thin layer of horseradish cream on each toast point, arrange seared beef on top, add an additional dollop of cream, and garnish with chives and optional watercress or arugula leaves.
08 - Present immediately while toast remains crisp to ensure optimal texture and flavor.
# Expert Advice:
01 -
- Tastes restaurant-quality but takes just 25 minutes from start to finish.
- The horseradish cream gives you that sophisticated kick that makes people think you're secretly fancy.
- Works equally well as an unexpected appetizer or that elegant snack you serve when you want to impress.
02 -
- Don't skip patting the beef dry—wet beef steams and won't get that beautiful sear that makes this whole thing sing.
- The horseradish cream can be made a few hours ahead, which is a lifesaver when you're entertaining and everything else needs to happen last-minute.
03 -
- If your horseradish cream tastes too mild, a tiny squeeze of fresh lemon juice sometimes wakes it up better than adding more horseradish.
- Sour cream that's been sitting in the fridge picks up flavors, so use fresher sour cream for the creamiest, cleanest taste.