Bison Ribeye Steak Horseradish Crostini
Entertaining? Our bison crostinis will ensure you are the hostess of the year! With a little crunch, a little heat, and bison ribeye, your guests are in for a bite-size treat!
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10
oz
(1 package) Bison Ribeye Steak*
- pat dry
-
12
slices
baguette
- sliced into ¼” thick slices on a bias
-
4
teaspoons
extra virgin olive oil
-
3/4
teaspoon
salt
-
½
teaspoon
ground black pepper
-
1/3
cup
heavy cream
-
1
tablespoon
jarred horseradish
-
2
cups
packed baby arugula
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Preheat oven to 400 degrees.
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Place baguette on a baking sheet and brush with 2 teaspoons olive oil. Transfer to the oven and baked until lightly golden around the edges, about 10 minutes.
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Season ribeye with ½ teaspoon salt and pepper. Heat a medium cast iron or heavy bottomed skillet over medium-high heat. When hot, add 2 teaspoons oil and ribeye and sear without moving until a crust forms, about 3 to 4 minutes per side for medium. About 3 minutes per side for medium rare. Transfer to a cutting board and tent with foil. Let rest about 5 minutes.
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Meanwhile, in a large mixing bowl beat heavy cream until frothy. Add horseradish and remaining ¼ teaspoon salt and keep beating until soft peaks form, about 3 minutes. Transfer the mixture to a large resealable bag. Set aside.
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Slice the ribeye across the grain into 12 slices.
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Snip one corner of the bag with the horseradish cream and squeeze a small amount on top of each baguette slice. Top with arugula and a slice of ribeye and garnish with more cream. Serve immediately.
*Want more meat? Use two Bison Ribeye steaks!