Beef Toast Points (Printable)

Crispy toast triangles topped with tender seared beef and creamy horseradish sauce for a savory bite.

# What You'll 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 black pepper, to taste

→ Garnish

12 - 1 tbsp finely chopped chives
13 - Flaky sea salt (optional)

# Directions:

01 - Combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl. Stir until smooth and set aside.
02 - Season beef with kosher 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. Remove from skillet and let rest for 5 minutes before slicing thinly against the grain.
03 - Preheat broiler. Remove crusts from bread slices and cut each diagonally into two triangles. Brush both sides of each triangle with softened butter.
04 - Arrange bread triangles on a baking sheet. Broil 1 to 2 minutes per side until golden and crisp, watching closely to prevent burning.
05 - Spread a layer of horseradish cream onto each toast triangle. Top with sliced beef, a dollop more horseradish cream, and sprinkle with chopped chives. Add flaky sea salt if desired.
06 - Serve immediately while toast points remain warm and crisp.

# Expert Tips:

01 -
  • Ready in half an hour but looks like you spent all afternoon.
  • The horseradish cream has just enough bite to wake up your palate without overpowering the beef.
  • Everything can be prepped ahead and assembled right before guests arrive.
02 -
  • Do not skip resting the beef or it will bleed juice all over the toast and make it soggy.
  • Broil the bread in batches if your oven is small, crowding the pan steams the edges and they will not crisp evenly.
03 -
  • Use a very sharp knife to slice the beef or it will shred and look messy on the toast.
  • If the horseradish cream feels too thick, thin it with a few drops of water or lemon juice until it spreads easily.

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