Grocery List:

• ~5 – oz steak (I prefer a filet cut)
• ½ – baguette
• 1 – 5 oz container of plain Greek yogurt
• 1½ – tsp horseradish
• 1½ – tsp dijon mustard
• 1 – pinch of green onions, chives, or parsley for garnish
• Salt and Pepper to taste (~ ¼ tsp)
• Olive oil for drizzling (~1 tsp)

Recipe:

1. Preheat oven to 350°F
2. Season the steak with salt and pepper, then cook it in the cast-iron pan to your desired doneness. I usually do about 3 minutes per side for a medium-rare to medium steak, then set aside and allow it to rest for 5-10 minutes.
3. Cut the baguette into ½” slices, about 12 slices total.
4. In a small mixing bowl, combine the Greek yogurt, horseradish, and Dijon mustard and stir well. Then set it in the fridge.
5. Drizzle olive oil over the slices of bread and then bake in the oven for 5 minutes to warm them. Optionally, broil for 1-2 minutes for more color and crispiness.
6. Thinly slice the rested steak with a sharp knife.
7. Top the sliced bread with steak and a dollop of the Dijon mixture. Garnish with your choice of herb and serve immediately.

Notes:

• Can layer the Dijon mixture below the steak for a cleaner bite.
• Boursin is a great substitution for the Dijon mixture and makes this a 3-ingredient recipe