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Steak and Crab Crostini Appetizer

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An elegant appetizer featuring toasted baguette slices topped with tender steak, sweet crab, asparagus, and a rich homemade béarnaise sauce for a refined yet approachable dish.

Ingredients

1 crusty Italian baguette, cut into ¾-inch slices

12 oz tenderloin filet

5 oz asparagus tips (about 28 tips)

8 oz crab meat (canned or fresh)

1 garlic clove

Salt, to taste

Freshly cracked black pepper, to taste

1 stick (8 tbsp) salted butter, melted

1 small shallot, minced

2 tbsp white wine vinegar

1 tbsp chopped tarragon

2 large egg yolks

2 tbsp lemon juice

1 tbsp honey (optional)

Instructions

  1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet, rub lightly with garlic, and toast until golden and crisp.
  2. Season tenderloin with salt and black pepper. Sear in a hot skillet until medium-rare or desired doneness. Let rest, then slice thinly.
  3. Blanch asparagus tips in salted boiling water for 1–2 minutes until tender-crisp. Drain and set aside.
  4. For béarnaise sauce: simmer shallot, vinegar, and tarragon in a pan until reduced. In a bowl, whisk egg yolks and lemon juice, then slowly drizzle in melted butter while whisking until thick and creamy. Stir in reduction and honey if desired.
  5. Assemble crostini: top each toasted slice with steak, a bit of crab meat, and an asparagus tip. Drizzle with béarnaise sauce and season with black pepper.
  6. Serve immediately while warm.

Notes

Use shrimp instead of crab for variation.

Sirloin, strip steak, or ribeye can replace tenderloin.

Substitute béarnaise with hollandaise or aioli if short on time.

Toast bread well and assemble just before serving to avoid sogginess.

Béarnaise sauce does not store well; prepare fresh.

Nutrition

Find it online: https://justsosavory.com/steak-and-crab-crostini-appetizer/