Impressive and flavorful, you'll feel like Julia Child when you serve this dish!
Ingredients
8 oz Rube's Top Sirloin
1 cup heavy whipping cream
5 dashes Tabasco
1/2 tsp white pepper
Bottle of creamy prepared horseradish, spooned into a fine mesh strainer placed over a bowl to drain
French baguette
1 clove garlic
Rube's Signature Meat Seasoning
1 tsp vegetable oil
Chives for garnish
Directions
30 minutes before cooking, place a metal mixing bowl and a whisk into the fridge to cool. Also remove your sirloin from the fridge and let it come to room temperature. Pat your sirloin dry and season the top side well with Rube's Signature Meat Rub. Turn on your overhead ventilation hood to avoid setting off your smoke detector when searing. Preheat a cast iron or heavy stainless steel pan (no non-stick pans) to high. When the pan is very hot, add a small amount of vegetable oil to the center of the pan and then carefully place the steak seasoned-side down. Leave the steak undisturbed to cook for 3-4 minutes. Just before flipping, sprinkle the top side of the steak with Rube's seasoning. Then use tongs to flip the steak, letting it cook for another 3-4 minutes. It's done when the center of the steak reads 135 degrees Fahrenheit with a digital food thermometer. Turn off the burner, and use tongs to remove the steak to a plate to rest.
While the steak rests, it's time to prep the rest of the ingredients. First, preheat the broiler on your oven. Next, slice the baguette into 1/2 inch slices and arrange on a metal (not non-stick) baking sheet. Toast in the broiler until browned but not burned. Remove from the oven and turn off your broiler. Carefully take a clove of raw garlic and rub it across every piece of bread, flavoring the crostini with garlic.
Take your mixing bowl and whisk out of the fridge and pour in the heavy whipping cream. Whip by hand until the cream becomes the thickness of sour cream. Add in the Tobasco, white pepper and start with 1 spoonful of horseradish. Stir to combine, and taste to see if it needs more horseradish. Continue adding horseradish until desired flavor is reached. Slice steak into very thin pieces. Place a piece of sliced sirloin on top of very crostini, followed by a dollop of the horseradish cream. Garnish with a slice of fresh chives or a sprinkle of dried chives.
