Ever since I found out I could get my hands on Wagyu Beef in Vancouver, I can’t stop serving this when company comes over. It’s a really simple, quick hors d’oeuvre.
The ingredients are easy enough to swap out and play around with on Crostini. If you can’t get Wagyu, swap the recipe out for filet mignon. If you’re not a fan of horseradish, Dijon mustard would be delicious!
I love the wagyu because all you need is a super quick trip to cast iron over high heat and it is still incredibly tender. No marinating or effort required.
Wagyu Beef & Horseradish Crostini
- Cutting Board
- Frying Pan
- Cookie Sheet
- 1 Wagyu Beef Steak
- 3 Garlic Cloves
- Sea Salt To Taste
- Olive Oil
- 2 tbsp Butter
- Fresh Cracked Peppercorn To Taste
- 4 tbsp Horseradish
- 3 tbsp Mayo
- Squeeze of Lemon Juice
- Sea Salt
- Splash of Worcestershire
- 5-6 Shallots Thinly Sliced
- 1 tbsp Butter
- Olive Oil
- 2 Cups Arugula
- Horseradish To Taste
- Chives Optional Garnish
- Turn oven on to a low broil. Layer crostini slices on a large cookie sheet. Drizzle with olive oil, and season with seasalt and cracked peppercorn.
- Toast in the oven for about 3 minutes (keep a close eye on it) – you only want golden brown so your crostini’s aren't too crispy.
Wagyu Beef (Based on 3/4 Inch Steak)
- Allow the steak to rest on the counter for about half an hour. Preheat a frying pan over high heat.
- Season the steak generously with salt and pepper. Pour olive oil into the pan.
- Add steak to the pan and sear for 3-4 minutes. Add butter and smashed garlic cloves to the pan and flip the steak. Sear for another 3-4 minutes. Spoon butter over the steak. Remove from the heat and allow to rest for 10-15 minutes on a cutting board. After resting, slice thin.
- Mix all ingredients together. Stir.
- Pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.
- Add horseradish mayo to the toasted crostini. Then layer caramelized shallots, arugula, sliced wagyu, and horseradish. Garnish with optional chive.