Steak Crostini with Leek Cream Sauce

Cut steak into bite size pieces or strips and heat up (I had leftovers, but you could pan sear one if you don’t have any leftovers).

Drizzle both sides of Italian bread slices with olive oil; you can spread a little butter on both sides also if you like.

Toast each side for approximately 2-3 minutes over medium heat in a grill pan.

Layer steak on top of toasted bread and keep warm in the oven or warming drawer.

Cream Leek Sauce:

Melt the butter over medium heat. Thinly slice leek and add to melted butter, cook for approximately 2 minutes. Remove from heat and whisk in the flour. Put back on low heat and slowly add cream, constantly whisking. Be sure not to let the mixture boil. You can thin sauce by adding more cream if desired.

Remove from heat and whisk in salt and pepper to taste. Spoon cream sauce over top of meat and then grate fontina cheese onto top.

This is a great recipe to experiment with. I have done an herbed cream sauce, and used different types of cheese grated on top. Have fun with it!