Steak Crostini with Carrot-Horseradish Marmalade

Contributed By: Terry Borden

Ingredients:

1 French bread baguette (10-1/2 ounces), cut into 1/4-inch slices
1/4 cup olive oil, divided
1 pound medium carrots, grated
2 cups water
1-1/2 cups sugar
1 to 2 tablespoons prepared horseradish
1 tablespoon butter
1 cup chopped onion
2 cups shredded Swiss cheese
1 carton (8 ounces) mascarpone cheese
2 tablespoons mayonnaise
1 tablespoon sour cream
1 boneless beef top loin steak (12 to 14 ounces)

Method:

1. Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes.
2. Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until
thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool.
3. Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses,
mayonnaise and sour cream.
4. In a large skillet, heat remaining olive oil over medium-high heat. Add steak; cook 4-6 minutes on each side until meat reaches desired doneness (for
medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes; cut into thin slices.
5. To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.

Helpful Hints:

TOTAL TIME: Prep: 1 hour Cook: 30 min. YIELD: 3-1/2 dozen.


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