If you are craving a simple yet stunning appetizer that wows with each bite, the Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe is your go-to. This dish marries tender, perfectly grilled beef tenderloin with a crispy baguette base and rich, velvety béarnaise sauce that’s bursting with fresh tarragon flavor. Whether for a dinner party or a special treat for yourself, these crostini deliver elegant flavors and satisfying textures that will impress anyone lucky enough to try them. Let’s dive into the secrets of crafting this exquisite bite-sized delight!
Ingredients You’ll Need
The beauty of this Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe lies in its straightforward ingredient list. Each component plays a crucial role in creating the perfect balance of crispness, juiciness, and creamy herbaceous sauce that brings the dish alive.
- Baguette loaf: Provides the crisp, golden base that holds all the toppings with a satisfying crunch.
- Olive oil (3 tbsp): Used for brushing the bread to achieve that irresistible golden crust when toasted.
- Beef tenderloin filets (2 pieces, about 6 oz each): The star protein, prized for its tenderness and rich flavor.
- Salt and pepper: Essential seasonings that bring out the natural flavors of the beef and crostini.
- White wine vinegar (1/4 cup): Adds acidity and depth to the béarnaise sauce’s reduction.
- Dry white wine (1/4 cup): Enhances the sauce’s complexity and balances richness.
- Shallots, finely chopped (2 tbsp): Adds a subtle sweetness and aroma in the sauce.
- Fresh tarragon, chopped (1 tbsp plus extra): Infuses the béarnaise with its signature anise-like flavor.
- Egg yolks (3): Create the creamy base for the béarnaise sauce, providing luscious texture.
- Unsalted butter (1/2 cup), melted: Emulsifies into the sauce for richness without overpowering.
How to Make Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
Step 1: Prepare the Baguette Crostini
Start by preheating your oven to 375°F (190°C). Slice your baguette into thin 1/4-inch pieces, then brush both sides generously with olive oil. This step ensures the bread becomes delightfully crisp without drying out. Place the slices on a baking sheet and bake for around 10 minutes until they are golden and crunchy. Set them aside to cool as we move on to the main components.
Step 2: Cook the Beef Tenderloin
While the crostini are baking, preheat your grill to medium-high heat to get that beautiful sear on your tenderloin. Season your 2-inch thick beef tenderloin filets with salt and pepper to taste. Grill them for about 4 to 5 minutes per side to achieve a perfect medium-rare, which really lets the meat’s natural juiciness shine. Once done, allow the beef to rest for 5 minutes before slicing thinly—this resting step is crucial as it locks in all those savory juices.
Step 3: Make the Béarnaise Sauce
Now for the sauce that elevates this recipe to something truly special. In a small saucepan, combine white wine vinegar, dry white wine, chopped shallots, and half of your fresh tarragon. Bring this mixture to a boil and reduce it down to about 2 tablespoons, concentrating all those bright, herbal notes. Strain out the solids and let the liquid cool slightly. Whisk in the egg yolks, then set the bowl over simmering water and whisk continuously until the mixture thickens into a creamy base. Slowly drizzle in the melted butter while whisking to form a smooth sauce. Finish by stirring in the rest of the tarragon and seasoning with salt and pepper to taste.
Step 4: Assemble the Crostini
Now comes the fun part! Lay a thin slice of grilled beef on each crostini slice. Generously spoon the warm béarnaise sauce over the beef, making sure each bite delivers that rich, tangy, and herbaceous flavor. For an elegant touch, garnish with extra chopped tarragon if you like. Serve them immediately so that the crostini stay crisp and every element tastes fresh and vibrant.
How to Serve Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
Garnishes
Fresh herbs are your best friends here. Sprinkle a little additional chopped tarragon on top for an extra burst of color and that iconic flavor. A small pinch of freshly cracked black pepper or even a few microgreens can add a lovely finishing touch and a subtle crunch that complements the richness perfectly.
Side Dishes
Since the crostini serve as a substantial appetizer or even a light meal, pairing them with simple, fresh sides works wonders. A crisp green salad with a tangy vinaigrette or a bowl of roasted seasonal vegetables balances the richness beautifully. If you want something heartier, a light soup or chilled gazpacho could round out the plate without overshadowing the star dish.
Creative Ways to Present
For gatherings, arrange your crostini on a wooden board or a slate platter for rustic charm. You can add little bowls of extra béarnaise sauce for dipping and scatter fresh tarragon sprigs around for visual appeal. Serving them on skewers or small cocktail picks also makes for an elegant finger food option, perfect for cocktail parties or buffet-style meals.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftover crostini or beef slices, keep them separate to preserve textures. Store the baguette slices in an airtight container at room temperature to keep them crisp, while the beef and béarnaise sauce should be refrigerated in sealed containers for up to two days.
Freezing
While the béarnaise sauce doesn’t freeze well due to its delicate emulsion, you can freeze the cooked beef tenderloin slices themselves. Wrap them tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw slowly in the refrigerator before use.
Reheating
To reheat the beef slices, warm gently in a low oven or covered skillet to avoid drying out. Reheat crostini briefly in the oven to restore their crunch, but avoid soggy toppings by adding the béarnaise sauce fresh before serving. For the sauce, it’s best to make a small batch fresh if possible for optimal flavor and texture.
FAQs
Can I use other cuts of beef instead of tenderloin?
Absolutely! While tenderloin offers unbeatable tenderness, cuts like ribeye or sirloin can also work well if sliced thinly. Just adjust grilling times accordingly and aim for a nicely seared exterior.
What if I don’t have a grill?
No problem! You can use a grill pan or even a hot cast-iron skillet to sear the beef. The goal is to get a good crust while keeping the inside tender, so watch the temperature closely.
Is béarnaise sauce difficult to make?
It might seem intimidating, but with a little attention and whisking patience, it’s quite manageable. Using a double boiler setup and pouring melted butter slowly helps keep the sauce smooth and rich.
Can I make this recipe vegetarian?
You can swap out the beef for grilled mushrooms or marinated tofu slices and still enjoy the crostini with the luscious béarnaise. It won’t be the classic version but will still taste delicious and elegant.
How should I serve this dish for a party?
Serve these crostini bite-sized on a large platter with plenty of garnishes on the side. Consider making extra béarnaise sauce for dipping and provide small plates to keep things tidy and easy for guests.
Final Thoughts
Making the Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe is like inviting a little bit of gourmet restaurant magic right into your home kitchen. It’s a winner for impressing friends or treating yourself to something special with minimal fuss but amazing results. Once you try these crostini, their combination of textures and flavors will quickly become a cherished favorite in your recipe collection. Trust me, you’ll want to make them again and again!
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Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: French
Description
Delicious grilled beef tenderloin crostini topped with a rich and creamy béarnaise sauce. This appetizer features tender, perfectly grilled beef slices served on crispy baguette crostini, complemented by the classic flavors of fresh tarragon and shallots in the béarnaise. Ideal for entertaining or a sophisticated snack.
Ingredients
For the Crostini
- 1 baguette loaf
- 3 tbsp olive oil
For the Beef Tenderloin
- 2 beef tenderloin filets (about 6 oz each, 2 inches thick)
- Salt and pepper, to taste
For the Béarnaise Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tbsp shallots, finely chopped
- 1 tbsp fresh tarragon, chopped (divided)
- 3 egg yolks
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
Instructions
- Prepare the Baguette Crostini: Preheat your oven to 375°F (190°C) to prepare the crostini base.
- Slice and Oil the Baguette: Cut the baguette into 1/4-inch thick slices, brush both sides of each slice generously with olive oil, then arrange them on a baking sheet.
- Bake the Crostini: Bake the baguette slices in the oven for about 10 minutes or until they become golden and crispy. Once done, let them cool to room temperature.
- Preheat the Grill: Heat your grill to medium-high to get it ready for cooking the beef tenderloin.
- Season the Beef: Season each beef tenderloin filet evenly with salt and pepper to enhance flavor.
- Grill the Beef: Place the filets on the grill and cook for 4-5 minutes on each side to achieve medium-rare doneness. Adjust time if you prefer your beef cooked differently.
- Rest and Slice the Beef: After grilling, let the beef rest for 5 minutes to retain its juices, then slice thinly for topping the crostini.
- Make the Reduction for Béarnaise: In a saucepan, combine white wine vinegar, dry white wine, finely chopped shallots, and half of the chopped tarragon. Boil this mixture down until only about 2 tablespoons of liquid remain. Strain the liquid and allow to cool slightly.
- Whisk Egg Yolks: Add the egg yolks to the cooled reduction and place the mixture over simmering water. Whisk continuously until the mixture thickens to a creamy consistency.
- Incorporate Butter: Slowly drizzle in the melted butter while whisking vigorously to create a smooth and emulsified béarnaise sauce. Stir in the remaining tarragon and season with salt and pepper to taste.
- Assemble the Crostini: Place a thin slice of the grilled beef tenderloin on each prepared crostini slice.
- Add the Béarnaise Sauce: Spoon a generous amount of the béarnaise sauce over the beef-topped crostini for a rich finish.
- Garnish and Serve: Optionally garnish with additional chopped tarragon and serve immediately to enjoy the perfect balance of flavors.
Notes
- For best flavor, use fresh tarragon in the béarnaise sauce.
- Adjust cooking time of beef according to your preferred doneness.
- Ensure butter is melted but not too hot when adding to egg yolks to avoid curdling.
- Crostini can be baked ahead and stored in an airtight container to keep crisp.
- This dish pairs well with a dry white wine or light red wine.
