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Wagyu Beef & Horseradish Crostini

Course Appetizer


  • Cutting Board
  • Frying Pan
  • Oven
  • Knife
  • Cookie Sheet


Wagyu Beef

  • 1 Wagyu Beef Steak
  • 3 Garlic Cloves
  • Sea Salt To Taste
  • Olive Oil
  • 2 tbsp Butter
  • Fresh Cracked Peppercorn To Taste

Horseradish Mayo

  • 4 tbsp Horseradish
  • 3 tbsp Mayo
  • Squeeze of Lemon Juice
  • Sea Salt
  • Splash of Worcestershire

Caramelized Shallot

  • 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.

Horseradish Mayo

  • Mix all ingredients together. Stir.

Caramelized Shallots

  • 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.
  • Enjoy!