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Wagyu Beef & Horseradish Crostini

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Course: Appetizer
Ingredients Equipment Method

Ingredients
  

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
Toppings
  • 2 Cups Arugula
  • Horseradish To Taste
  • Chives Optional Garnish

Equipment

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

Method
 

Crostini
  1. 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.
  2. 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)
  1. Allow the steak to rest on the counter for about half an hour. Preheat a frying pan over high heat.
  2. Season the steak generously with salt and pepper. Pour olive oil into the pan.
  3. 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
  1. Mix all ingredients together. Stir.
Caramelized Shallots
  1. Pour olive oil and butter into a pan over medium heat. Add shallots. Cook down until brown and fragrant.
Layer
  1. Add horseradish mayo to the toasted crostini. Then layer caramelized shallots, arugula, sliced wagyu, and horseradish. Garnish with optional chive.
  2. Enjoy!