Steak and horseradish croustades


Preparation info

  • Makes:


    bite-size croustades
    • Difficulty


    • Ready in

      20 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

Croustades are the gift of pre-dinner picking and ?nger feasts. They can be made ahead, stored for weeks, and they use up old bread. In fact, I am not sure there is anything negative I can say about a croustade. Cook the steak as rare as you dare for these sumptuous bites.


  • 1 part-baked baguette olive oil to drizzle
  • 150–200 g rump steak
  • a little


  1. Slice the baguette into 5mm-thick slices (25–30 slices). Place on a baking sheet (no need to grease) and drizzle over the olive oil. Just a drop on each is fine as the oil will soak through the bread as it cooks. Cook uncovered for 6–8 minutes