- 3 cloves garlic, crushed
- 1/2 teaspoon red pepper flakes
- 1 teaspoon black peppercorns, crushed
- 1/2 teaspoon dried basil
- 1/3 cup olive oil
- 1 lb. top sirloin
- 1 baguette, thinly sliced
- 1 cup sour cream
- 2 teaspoons horseradish
- 1/4 cup parsley, chopped
- Salt and Pepper, to taste
Preheat oven to 400 degrees.
Combine the garlic, red pepper flakes, peppercorns, basil, salt and olive oil in a sealable bag. Add the beef, coating it with the marinade. Refrigerate for 1 hour or up to overnight.
Preheat the grill or oven and cooked to desired doneness, depending on your preference. Let the steak rest for at least 5 minutes. Slice the steak into very thin slices.
In a small bowl combine the sour cream, horseradish, salt and pepper. Spread a thin layer on each baguette and place on a baking sheet. Bake for 5-7 minutes until lightly toasted. Arrange a few shaved slices of beef on each piece of bread, top with a dot of the Horseradish Cream. Garnish with parsley. Serve immediately.