Holiday parties are fast approaching and we all need new recipes to try. We Think you'll love this appetizer from our friends at Bourbon Barrel Foods.
"We opened our first retail store in Crescent Hill about five years ago with only a handful of Bourbon Barrel Foods products. The neighborhood welcomed and supported us, and we grew the store to what it is today — we're excited to offer this new gourmet concept to the community," says Founder, Matt Jamie. Matt has either touched, approved or designed everything in Eat Your Bourbon Marketplace!
Eat Your Bourbon Marketplace (2708 Frankfort Avenue) will be open seven days a week from 10 am to 10 pm.
For more information about Eat Your Bourbon Marketplace Call-502-333-6103. Or Visit www.bourbonbarrelfoods.com.
HENRY BAIN’S STEAK CROSTINI WITH HORSERADISH CREAM
Henry Bain’s Steak Crostini with Horseradish Cream
Makes 18 crostini
For the Horseradish Cream Sauce:
1 cup sour cream
¼ cup horseradish, grated
2 tsp Dijon mustard
1 tsp lemon juice
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
For the Crostini:
18 French baguette slices, ½” thick cut on a bias
olive oil, for drizzling
¾ pounds sirloin steak
¼ tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
3 Tbsp Henry Bain’s Sauce
1 scallion, green part only, thinly sliced
1. Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet.
Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside
and allow to cool. In a small bowl, combine all the ingredients for the horseradish
cream. Set aside in refrigerator.
2. Heat oven-proof skillet over med-high heat. Season steak with smoked salt and
pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each
side. Roast in oven for 5 minutes for med-rare. Remove and rest steak for 5 minutes.
3. Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly
and toss steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on
each crostini. Garnish with sliced scallions and serve on a platter.