Beef Toast Points Elegant Appetizer (Printable)

Crispy triangles topped with seared beef and creamy horseradish for a perfect light starter.

# What You'll Need:

→ Beef

01 - 7 ounces beef tenderloin or sirloin, trimmed
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil

→ Toast

05 - 4 slices white sandwich bread
06 - 2 tablespoons unsalted butter, softened

→ Horseradish Cream

07 - 2 tablespoons sour cream
08 - 1 tablespoon prepared horseradish
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon lemon juice
11 - Salt and black pepper, to taste

→ Garnish

12 - 1 tablespoon finely chopped chives
13 - Flaky sea salt, optional

# How-To Steps:

01 - Combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl. Mix thoroughly and set aside.
02 - Season the 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. Transfer to a plate and rest for 5 minutes, then slice thinly against the grain.
03 - Preheat the broiler. Remove crusts from bread slices and cut each slice diagonally into two triangles. Brush both sides of each triangle with softened butter.
04 - Arrange bread triangles on a baking sheet and broil for 1 to 2 minutes per side until golden and crisp. Monitor closely to prevent burning.
05 - Spread a layer of horseradish cream on each toast point. Top with sliced beef, add a small dollop of horseradish cream, and sprinkle with chopped chives. Finish with flaky sea salt if desired.
06 - Serve immediately while warm and crisp.

# Expert Advice:

01 -
  • They look far more impressive than the fifteen minutes it actually takes to throw them together.
  • The horseradish cream is tangy and bright, making even store-bought beef taste like something from a fancy bistro.
  • You can prep the components separately and assemble right before serving, which means less stress when guests arrive.
02 -
  • Don't skip resting the beef—those five minutes make the difference between a tender slice and one that's tough and squeezed dry.
  • The toast will only stay crisp for a few minutes after broiling, so assemble these just before you serve them or they'll go soft and disappointing.
  • The horseradish cream can be made up to a day ahead, which means you can do most of the work before anyone arrives.
03 -
  • Slice the beef as thinly as possible against the grain—thinner slices mean more surface area for the cream and a more elegant presentation.
  • If you're making these ahead, toast the bread and prepare the horseradish cream separately, then assemble just before serving so everything stays at its best.

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