Directions

• Make the horseradish cream.
  Mix everything together and refrigerate while you prepare the rest. It gets even better after a few minutes.
  Just like a man with a diversified portfolio.
• Toast the crostini.
  Brush both sides of the baguette slices with melted butter or a good-quality olive oil. Toast in a skillet over medium heat until both sides are golden and crisp.
  We like a little color. Sunburns and undercooked bread are equally disappointing.
• Season the steaks.
  Pat the filets dry and coat them generously with kosher salt and an almost irresponsible amount of freshly cracked black pepper.
  If you bought pre-ground pepper… we need to have a conversation.
• Sear.
  Heat a cast iron skillet until screaming hot. Add a little avocado oil and sear the filets about 3–4 minutes per side for medium-rare, depending on thickness.
  Let them rest 10 minutes before slicing.
  A rested steak is like a confident man, it doesn’t need to prove anything.
• Slice thin.
  Slice the filet against the grain into thin, bite-sized pieces.
• Assemble.
  Spread horseradish cream.
  Add a small handful of fresh arugula.
  Layer on the sliced filet.
  Top with shaved Parmesan.
  Finish with a drizzle of balsamic glaze.
  Congratulations. You’ve officially become the person everyone crowds around at the appetizer table.
• Daddy Tip
  Slice the filet very thin after resting. An 8 oz filet should easily make about 12 elegant crostini. Each crostini should get one delicate slice of steak, not a pile. This is cocktail-party food, not a sandwich with commitment issues.
  As you build each crostini, tear the long end of the arugula off instead of using whole leaves. This is a two-bite appetizer…
  …and being neat counts.