Beef Toast Points (Printable)

Golden toast triangles with seared beef and a smooth horseradish cream topping.

# 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)

# Steps:

01 - Combine sour cream, prepared horseradish, Dijon mustard, lemon juice, and a pinch of salt and black pepper in a small bowl. Stir until smooth and set aside.
02 - Season beef tenderloin with kosher salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear beef for 2 to 3 minutes per side until medium-rare. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
03 - Preheat the broiler. Remove crusts from bread slices and cut each diagonally into two triangles. Brush both sides evenly with softened butter.
04 - Arrange bread triangles on a baking sheet and broil for 1 to 2 minutes per side until golden and crisp, watching carefully to prevent burning.
05 - Spread a small amount of horseradish cream on each toast triangle. Top with sliced beef, add a dollop of horseradish cream, and sprinkle chopped chives. Optionally, finish with flaky sea salt.
06 - Serve immediately while the toast points remain warm and crisp.

# Expert Tips:

01 -
  • They come together in 30 minutes, which means you can make something restaurant-worthy on a Tuesday without drama.
  • The horseradish cream has just enough bite to feel grown-up, but it won't overwhelm anyone at the table.
  • Everyone reaches for seconds because the contrast of crispy toast, tender beef, and that cool tangy sauce just works.
02 -
  • Slice the beef as thin as you can manage—it looks more elegant and eats more tenderly on a cracker-thin piece of toast.
  • Don't skip letting the beef rest; those 5 minutes make the difference between juicy slices and ones that are dry at the edges.
03 -
  • Buy pre-sliced deli beef if time is tight; it won't be quite as elegant but it cuts your active time in half.
  • If your broiler runs hot, watch the toast from the side—every broiler is different, and burnt edges happen faster than you'd think.

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