Beef Toast Points (Print Version)
Buttery toast triangles topped with seared beef and creamy horseradish for a savory bite.
# What You Need:
→ Beef
01 - 7 oz beef tenderloin or sirloin, trimmed
02 - 1/2 tsp kosher salt
03 - 1/4 tsp black pepper
04 - 1 tbsp olive oil
→ Toast
05 - 4 slices white sandwich bread
06 - 2 tbsp unsalted butter, softened
→ Horseradish Cream
07 - 2 tbsp sour cream
08 - 1 tbsp prepared horseradish
09 - 1 tsp Dijon mustard
10 - 1 tsp lemon juice
11 - Salt and pepper, to taste
→ Garnish
12 - 1 tbsp finely chopped chives
13 - Flaky sea salt (optional)
# Preparation Steps:
01 - Combine sour cream, horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl. Set aside.
02 - Season beef with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear beef for 2 to 3 minutes per side until medium-rare. Transfer to a plate and let rest for 5 minutes. Slice thinly against the grain.
03 - Preheat broiler. Remove crusts from bread slices and cut each diagonally into two triangles. Brush both sides with softened butter.
04 - Arrange bread triangles on a baking sheet. Broil for 1 to 2 minutes per side until golden and crisp, watching closely to prevent burning.
05 - Spread a small amount of horseradish cream on each toast triangle. Top with sliced beef, add a dollop of cream, and sprinkle with chopped chives. Optionally, finish with flaky sea salt.
06 - Serve immediately while toast points remain warm and crisp.
# Expert Advice:
01 -
- Looks impressive enough for company but ready in under 30 minutes, so you can actually enjoy your guests instead of stress-cooking.
- The horseradish cream has just enough tang and heat to make beef taste like the best version of itself, without overshadowing it.
- Buttery, crispy toast holds up beautifully and doesn't crumble everywhere like some appetizers do.
02 -
- Resting the beef after searing is non-negotiable—those five minutes make the difference between juicy slices and dry ones.
- Broiler timing is everything; ovens vary, so watch the toast carefully the first time you make these—golden takes priority over golden-brown.
- Don't assemble these more than a few minutes ahead, or the toast will soften and lose its crisp integrity.
03 -
- If your broiler runs hot, tent the baking sheet loosely with foil the first minute to prevent over-browning while the bread toasts through.
- Cold beef slices will dampen the toast slightly—letting the beef cool just to warm before assembling keeps everything crisp and cohesive.