Sous vide your steak ahead of time to a guaranteed medium rare to make these simple Beef Crostini with Horseradish Aioli appetizers. Elegant and delish!
Obviously if you have some leftover steak, these crostini are a snap to make, but if you don’t, the sous vide method is pretty effortless and stress-free. Just season the steak, vaccum seal in a bag, pop it in the sous vide water bath, walk away and come back in 90-120 minutes to a perfectly done juicy medium rare steak. I love making crostini with multigrain loaf of bread, although ciabatta, pumpernickel or French would work well too. The aioli sauce is simply a few ingredients mixed together and makes a great pairing for the beef. I sometimes add a small drizzle of balsamic vinegar glaze, but that’s optional. To be honest, I really just love how it gives the crostinis a bit of extra dazzle!
These little appetizers are pretty to serve, popular and the various components can be made well ahead of time. I suggest assembling them not more than about 45 minutes before serving time.
- Use leftover roast beef/steak or buy it at the store.
- Use prepared horseradish instead freshly grated.
- Use a plain cracker like melba toast instead of making crostini.
- Use purchased frozen mini yorkshire puddings (but assemble baked yorkshires just before serving).
- Because the beef will be sliced very thin, you can skip the step in the recipe to pan fry the steak.
My partner/daughter and I got our SousVide Supreme from Cedarlane Culinary if you want to check it out. You can also check out three other beef sous vide recipes below from Two Kooks In The Kitchen if you scroll down.