Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Grilled Beef Tenderloin Crostini with Béarnaise Sauce Delight

Name: Grilled Beef Tenderloin Crostini
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 8 Oz beef tenderloin filets (at room temperature); 2 tbsp olive oil; 2 tbsp kosher salt; 2 tsp fresh ground black pepper; ¼ cup white wine vinegar; ¼ cup dry white wine; 2 tbsp minced shallots; 1 tbsp fresh tarragon (chopped); 3 large egg yolks; 1 cup unsalted butter (melted); 1 tbsp fresh lemon juice; ½ tsp salt; ¼ tsp black pepper; 1 French baguette (cut into 1/4-inch slices); ¼ cup olive oil; ½ tsp salt; ¼ tsp ground pepper; 6 oz goat cheese (softened (optional)); 2 tbsp prepared horseradish ((optional)); 2 tbsp fresh chives (finely chopped); Fresh ground pepper (to taste)

Transform your gathering with these show-stopping beef tenderloin topped with luxurious béarnaise sauce. Perfect for holiday entertaining or special occasions, these sophisticated bites deliver restaurant-quality flavor in an easy-to-prepare appetizer that will impress your guests.

This grilled recipe combines perfectly seared steak, crispy baguette slices, and creamy béarnaise sauce for an irresistible flavor combination. The tender contrasts beautifully with the crunchy toasted crostini, while the rich sauce adds a buttery finish that elevates this dish to gourmet status.

✔ Ingredients (Serves 12-16) :

For the Beef Tenderloin:

2 (8 oz) beef tenderloin filets, at room temperature
2 tbsp olive oil
1 tbsp kosher salt
2 tsp fresh ground black pepper

For the Béarnaise Sauce:

1/4 cup white wine vinegar
1/4 cup dry white wine
2 tbsp minced shallots
1 tbsp fresh tarragon, chopped
3 large egg yolks
1 cup unsalted butter, melted
1 tbsp fresh lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Crostini:

1 French baguette, cut into 1/4-inch slices
1/4 cup olive oil
1/2 tsp salt
1/4 tsp ground pepper

For Assembly:

6 oz goat cheese, softened (optional)
2 tbsp prepared horseradish (optional)
2 tbsp fresh chives, finely chopped
Fresh ground pepper, to taste

✔ Directions :

1. Prepare the Beef Tenderloin:

Remove the beef tenderloin from the refrigerator 30 minutes before grilling to bring them to room temperature.
Preheat your grill to high heat (450-500°F).
Brush the beef with olive oil and season generously with kosher salt and fresh ground black pepper on all sides.
Grill the tenderloins over high heat for 3-5 minutes per side for medium-rare, or until the internal temperature reaches 130-135°F.
Remove from the grill and transfer to a cutting board. Tent with foil and let rest for 10 minutes.
Once rested, thinly slice the beef against the grain.

2. Make the Béarnaise Sauce:

In a small saucepan over medium-high heat, combine the white wine vinegar, white wine, shallots, and fresh tarragon.
Bring to a simmer and reduce until only about 2 tablespoons of liquid remain.
Strain the reduction into a heat-resistant bowl, discarding solids.
Add egg yolks to the reduction and whisk.
Place the bowl over a pot of barely simmering water (double boiler method), making sure the bottom doesn’t touch the water.
Whisk constantly until the mixture begins to thicken.
Very slowly drizzle in the melted butter while whisking continuously until the sauce is smooth and emulsified.
Remove from heat and stir in lemon juice, salt, and pepper.
Keep warm until ready to serve.

3. Make the Crostini:

Preheat your oven to 375 degrees F.
Slice the baguette into 1/4-inch thick rounds.
Arrange the baguette slices on a large baking sheet.
Brush both sides of each slice with olive oil and season with salt and pepper.
Toast in the oven for 5-7 minutes until golden brown and crisp. Watch closely to prevent burning.
Remove from the oven and let cool.

4. Assemble the Crostini:

If using the goat cheese spread, spread a thin layer on each toasted crostini.
Top each crostini with a slice of beef tenderloin.
Drizzle béarnaise sauce over the beef on each crostini.
Garnish with chopped chives and a sprinkle of fresh ground pepper.
Arrange on a large serving platter and serve immediately.

5. Optional (Goat Cheese Horseradish Spread):

In a small bowl, mix the softened goat cheese with prepared horseradish until well combined.
Season with salt and pepper to taste.

Prep Time: 30 minutes | Cook Time: 20 minutes | Calories: 185 kcal per crostini

✔ Frequently Asked Questions :

Can I prepare any components of this beef tenderloin ahead of time?
Yes! You can toast the baguette slices up to 24 hours in advance and store them in an airtight container. The beef tenderloin can be grilled several hours ahead, wrapped tightly, and refrigerated. Bring the beef to room temperature before slicing. The béarnaise sauce is best made just before serving, but if needed, can be kept warm for up to 30 minutes in a thermos or insulated container.
What’s the best way to cook beef tenderloin if I don’t have a grill?
A cast iron skillet works excellently for searing beef tenderloin. Heat the skillet over medium-high heat until very hot, add olive oil, and sear the steaks for 3-4 minutes per side for medium-rare. You can also finish them in a 400°F oven if they’re thick cuts. Alternatively, you can use a broiler, placing the steaks about 4 inches from the heat source.
Can I substitute the béarnaise sauce with something simpler?
Absolutely! While béarnaise sauce elevates these steak, you can substitute with prepared horseradish cream, herb-infused mayonnaise, or even a high-quality store-bought béarnaise. Blue cheese spread also pairs wonderfully with beef tenderloin for a different but equally delicious flavor profile.
How do I know when my beef tenderloin is perfectly cooked?
For medium-rare beef tenderloin, use an instant-read thermometer to check for an internal temperature of 130-135°F. The beef will continue cooking slightly while resting. For visual cues, medium-rare beef should be warm with a hot, red center. Remember that thinly sliced beef will look more done than it actually is.
What can I do with leftover components of this recipe?
Leftover beef tenderloin makes excellent sandwiches or salad toppers. Extra crostini can be stored in an airtight container and used for dips or other toppings. If you have remaining béarnaise sauce, it’s delicious over eggs, vegetables, or as a dip for French fries. The goat cheese horseradish spread works wonderfully as a sandwich spread or vegetable dip.

✔ Tools You’ll Need :

Grill or cast iron skillet
Instant-read meat thermometer
Large baking sheet
Sharp knife and cutting board
Small saucepan
Heat-resistant bowl for béarnaise sauce
Whisk
Pastry brush for oiling bread
Serving platter

✔ Tips for Perfect Beef Tenderloin :

Room Temperature Meat: Always bring your beef tenderloin filets to room temperature before grilling. This ensures even cooking and better searing.
Resting is Essential: Don’t skip the 10-minute rest before slicing your steak. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite.
Slice Against the Grain: For the most tender texture, be sure to slice your beef tenderloin against the grain very thinly.
Toast Monitoring: Keep a close eye on your crostini while toasting. They can go from perfectly golden to burnt in seconds.
Béarnaise Finesse: When making béarnaise sauce, the key is to add the butter very slowly while constantly whisking. If the sauce starts to break or look curdled, add a teaspoon of cold water and whisk vigorously.
Assembly Timing: Assemble these beef tenderloin just before serving to maintain the perfect temperature and texture contrast between the warm beef, crisp toast, and rich sauce.
Temperature Variety: Consider serving some beef at medium-rare and some at medium for guests with different preferences.

✔ Allergy Information :

Contains: Wheat (baguette), Dairy (butter, optional goat cheese), Eggs (béarnaise sauce)
May contain: Traces of tree nuts depending on bakery practices for the baguette
Substitution options: Gluten-free baguette for wheat allergies, dairy-free spread for butter allergies
Note: Horseradish may trigger sensitivities in some individuals

✔ A Taste of Elegance in Every Bite :

These grilled beef tenderloin crostini with béarnaise sauce bring restaurant-quality elegance to your home entertaining. The combination of perfectly seared steak, crisp baguette, and velvety béarnaise creates a harmony of flavors and textures that will leave your guests impressed and satisfied.

Don’t be intimidated by the seemingly fancy components—each step is approachable and can be managed with a bit of planning. The result is an appetizer that’s worthy of special occasions but simple enough to prepare that you might find yourself making them just because.

We’d love to hear how your beef tenderloin crostini turned out! Try adding your own signature touch, whether it’s a sprinkle of microgreens, a dash of truffle salt, or your favorite cheese spread variation. Share your creations and let us know how this appetizer elevated your next gathering!