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. If you don’t, the sous vide method is pretty effortless and stress-free. Just season the steak, vacuum seal it 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 a few simple ingredients 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 and very popular. The other kook and I got our SousVide Supreme from Cedarlane Culinary if you want to check it out. And take a look at the other sous vide beef recipes posted below
- Use leftover roast beef/steak or buy it at the store.
- Buy prepared horseradish instead freshly grating it.
- Use a plain cracker like melba toast instead of making crostini.
- Purchased frozen mini Yorkshire puddings to use as the base instead of crostini, Assemble baked Yorkshires just before serving).
- Because the beef will be sliced very thin, you can skip the step in the recipe which calls for browning the steak after sous vide.
Make Ahead Sous Vide Beef on Crostini
The sous vide steak and aioli can be made well ahead of time. I suggest assembling the appetizers on the crostini not more than about 45 minutes before serving time.
Sous Vide Beef Crostini with Horseradish Aioli Recipe
- 1/2 lb steak (Ribeye, Tenderloin or New York Striploin)
- 5 slices bread 1/3 inch thick. I use multigrain artisan loaf you will cut them into 2-3 pieces each
- olive oil for brushing crostini
- 1 garlic clove, halved horizontally
- chopped parsley or chives, garnish
- balsamic glaze homemade or from bottle (optional)
- 1/3 cup mayonnaise (I use light)
- 1 tsp grated fresh horseradish (or 2 tsp prepared bottled horseradish)
- 1 tsp Dijon mustard
- pinch, salt and pepper, to taste
- HEAT WATER IN SOUS VIDE MACHINE: Use water and temperature guidelines according to your equipment. For an box-type sous vide machine, fill machine about 1/3 full with water. Set the temperature to 132F for medium rare (or according to your machine guidelines). The water will take about 15 minutes to reach the correct temperature or less if you start with warm water.
- PREPARE BEEF FOR SOUS VIDE: Sprinkle steak generously with salt and pepper on both sides. Fold over a flap on a vacuum-ready seal bag. Place steak inside bag and unfold the flap. Plug in the vacuum sealer machine. Seal the bag (and vacuum out the air) as per machine instructions. See Note 1 for alternative bagging.
- SOUS VIDE BEEF: Plunge the vacuum-sealed bag into pre-heated water bath. Cover machine (if using an box type model). Walk away. If steak is 1 inch thick, cook for 1-3 hours. If 1.5 inches thick, cook for 2-3 hours. If 2 inches thick, cook for 3-5 hours. When done, remove bag from sous vide machine and turn off machine. Remove meat from bag and let rest for 10 minutes. Pat dry with a paper towel. Heat a cast iron or other pan to medium high. Drizzle steak with oil, sprinkle with salt and brown on each side in pan for a minute or less on each side. Slice thinly across the grain.
- PREPARE HORSERADISH AIOLI: Mix all aioli ingredients together in a small bowl. Taste and adjust seasonings.
- PREPARE AND ASSEMBLE CROSTINIS: Toast bread. Lightly brush one side of toasted bread with olive oil, then rub with garlic. Spread a bit of aioli on each slice. Cut each slice into 2-3 pieces, depending on size of bread. Each piece should be about 2" x 3" or 2" x 2". Top with a slice or two of steak, folded as needed. If desired, add a pea-size dollop of aioli on top and sprinkle with parsley or chives. Transfer to a wood board or other platter to serve. If using, just before serving, drizzle balsamic glaze on top.
- Instead of vacuum seal: You can use a ziploc bag. Add meat to bag. Immerse bag into water just until the seal of the bag is above the water. Air will be pushed out as bag submerges. Seal ziploc bag.