If you are looking to impress your guests with an appetizer that feels both luxurious and utterly delicious, the Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe is your new best friend. Imagine tender, juicy beef tenderloin grilled to perfection, resting atop crisp, golden crostini, all kissed by a silky, tangy Béarnaise sauce that brightens every bite. This elegant combination is perfect for holiday celebrations, cocktail parties, or any special occasion that calls for a show-stopping starter. Let me take you through this recipe that marries simple ingredients with exquisite flavors into one unforgettable dish.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, bringing together taste, texture, and visual appeal with effortless finesse. You’ll find straightforward staples complemented by fresh herbs and quality beef that elevate the dish beyond ordinary appetizers.
- Baguette (1): Sliced into ½-inch rounds, these provide a crunchy, sturdy base that’s perfect for holding the toppings without getting soggy.
- Olive oil (2 tablespoons + 1 tablespoon): Used to brush the crostini for a golden crisp and to coat the beef, helping it sear beautifully and stay juicy.
- Salt and pepper: Essential seasonings that enhance the natural flavors of the beef and crostini.
- Beef tenderloin (1 pound): The star of the show—choose a tender cut that grills evenly and delivers maximum flavor.
- Garlic powder (1 teaspoon): Adds a subtle savory depth without overpowering the tenderloin’s natural taste.
- White wine vinegar and dry white wine (2 tablespoons each): These acidic components are the backbone of the Béarnaise sauce, giving it that signature bright zing.
- Shallots (1 tablespoon minced): Provide sweetness and texture, beautifully softening the sauce’s sharpness.
- Fresh tarragon (1 teaspoon chopped): A classic herb that imparts an anise-like flavor, making this sauce truly authentic.
- Egg yolks (2 large): They emulsify the sauce, ensuring it’s rich, creamy, and velvety smooth.
- Unsalted butter (½ cup melted and warm): Adds luscious richness and a silky finish to your Béarnaise.
How to Make Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
Step 1: Prepare the Crostini
Start by preheating your oven to 375°F to get that perfect crisp on the baguette slices. Arrange them on a baking sheet and brush both sides with olive oil, sprinkling lightly with salt and pepper to enhance flavor. Bake for about 8 to 10 minutes, flipping halfway through, until each slice is beautifully golden and crunchy. The crostini should be sturdy enough to hold the tender beef and sauce without sagging—a simple but vital foundation for this dish.
Step 2: Grill the Beef
Preheat a grill or grill pan to medium-high heat, then generously rub your beef tenderloin with olive oil, garlic powder, kosher salt, and black pepper. This seasoning combo infuses the meat with savory notes while allowing its natural flavor to shine. Grill the tenderloin for about 4 to 5 minutes per side, aiming for medium-rare unless you prefer differently. Once grilled, let the beef rest for 10 minutes to let the juices redistribute, ensuring every slice remains juicy and tender when cut thinly for your crostini.
Step 3: Make the Béarnaise Sauce
The Béarnaise sauce elevates this appetizer to a whole new level of elegance. In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and chopped fresh tarragon, then simmer over medium heat until reduced to about one tablespoon—concentrating the flavors perfectly. After cooling slightly, whisk the reduction with egg yolks in a heatproof bowl set over gently simmering water, whisking constantly until the mixture thickens. Slowly drizzle in the warm melted butter while whisking until the sauce becomes luxuriously smooth and creamy. Season with salt and pepper to taste—this sauce is best fresh but integral to the dish’s signature charm.
Step 4: Assemble the Crostini
Now the fun part: take your golden crostini and layer each with a thin slice of grilled beef tenderloin. Spoon a generous dollop of the silky Béarnaise sauce on top, painting each bite with richness and zest. If you like, sprinkle with additional chopped tarragon or fresh microgreens for a pop of color and herbaceous finish. Serve these crostini warm or at room temperature, and watch them disappear in no time!
How to Serve Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
Garnishes
Adding garnishes is an excellent way to enhance both appearance and flavor. Freshly chopped tarragon sprinkled over the top complements the sauce beautifully, while a handful of delicate microgreens or even a few shaved chives can provide a fresh, vibrant contrast. Little touches like cracked black pepper or a light drizzle of extra virgin olive oil before serving also invigorate the dish’s layers of taste.
Side Dishes
Because these crostini are so rich and flavor-packed, pairing them with light sides works best. Consider a crisp mixed green salad tossed with a simple vinaigrette or roasted seasonal vegetables for a colorful balance. Sparkling sparkling water with a slice of lemon or a dry white wine also pairs wonderfully to cleanse the palate between bites.
Creative Ways to Present
Presentation can turn this appetizer into a conversation starter. Serve the crostini on a rustic wooden board or an elegant platter with lemon wedges and herb sprigs artfully arranged. For hosting, offer each guest their own small plate with two crostini, or create a grazing station where everyone can build their own bites. Layering ingredients in small clear glasses or on spoons for a modern twist also makes a striking impression.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of the grilled beef tenderloin or crostini, store them separately for best results. Wrap the beef tightly in foil or plastic wrap and refrigerate, and keep the crostini in an airtight container to maintain crispness. The Béarnaise sauce, however, is best consumed fresh due to its delicate emulsion.
Freezing
Freezing is not recommended for this dish, especially the Béarnaise sauce, as it can separate and lose its creamy texture. The beef tenderloin, if frozen raw before cooking, should be thawed thoroughly and used within a few days. For this recipe, fresh is best to ensure every bite shines.
Reheating
To reheat leftover beef slices, gently warm them in a skillet over medium-low heat or in the oven wrapped in foil just until heated through to preserve juiciness. Avoid reheating crostini to prevent sogginess. Instead, toast additional baguette slices fresh or slightly warm the leftovers just before assembling for the best experience.
FAQs
Can I use a different cut of beef for this recipe?
While beef tenderloin is ideal for its tenderness and flavor, you can substitute with filet mignon or even sirloin tips, though the texture and cooking times will vary slightly. Just aim for cuts that are tender and well-marbled to keep the crostini luscious.
Is there a way to make the Béarnaise sauce ahead of time?
Since Béarnaise sauce is an emulsion, it’s best to prepare it fresh right before serving for the best texture and taste. However, you can make the reduction part in advance and refrigerate, then whisk it with egg yolks and butter when ready to serve.
Can this recipe be adapted for a gluten-free diet?
Absolutely! Swap the baguette for gluten-free bread that crisps well in the oven. Just follow the same toasting method to ensure your crostini stay crunchy and delicious.
What wine pairs well with Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe?
A dry white wine such as Sauvignon Blanc complements the Béarnaise’s acidity nicely, while a light red like Pinot Noir enhances the grilled beef’s smoky character without overwhelming the palate.
How do I know when the Béarnaise sauce is perfectly thickened?
When whisking over the double boiler, the sauce should thicken enough to coat the back of a spoon and hold a trail when you run your finger through it. It should be smooth and creamy but not curdled or too stiff.
Final Thoughts
There’s truly nothing like the combination of tender grilled beef, crunchy crostini, and that luminous Béarnaise sauce to create a memorable appetizer. This Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe offers a perfect balance of textures and flavors that’s sure to wow your guests. Give it a try for your next gathering—it’s one of those dishes that turns moments into celebrations.
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Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 20 crostini
- Category: Appetizer
- Method: Grilling
- Cuisine: French-American
Description
Grilled Beef Tenderloin Crostini with Béarnaise Sauce is an elegant appetizer featuring tender slices of perfectly grilled beef atop crispy toasted baguette slices, finished with a drizzle of rich, tangy Béarnaise sauce. This crowd-pleasing bite is ideal for holiday parties, special dinners, or cocktail events.
Ingredients
For the Crostini
- 1 baguette (sliced into ½-inch rounds)
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Beef
- 1 pound beef tenderloin (trimmed)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Béarnaise Sauce
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 1 tablespoon shallots (minced)
- 1 teaspoon fresh tarragon (chopped)
- 2 large egg yolks
- ½ cup unsalted butter (melted and warm)
- Salt and pepper to taste
Instructions
- Prepare the crostini: Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper. Bake for 8–10 minutes, flipping halfway through, until golden and crisp. Remove from oven and set aside to cool slightly.
- Grill the beef: Preheat a grill or grill pan over medium-high heat. Rub the beef tenderloin with olive oil, garlic powder, kosher salt, and black pepper. Grill the beef for about 4–5 minutes per side for medium-rare, or adjust the time to reach your desired level of doneness. Once grilled, transfer the beef to a plate and let it rest for 10 minutes to allow the juices to redistribute. Then slice thinly against the grain.
- Make the Béarnaise sauce: In a small saucepan, combine white wine vinegar, dry white wine, minced shallots, and chopped tarragon. Simmer over medium heat until the liquid reduces to about 1 tablespoon. Let the reduction cool slightly. In a heatproof bowl, whisk the egg yolks together with the reduction. Place the bowl over a pan of gently simmering water (using a double boiler setup) and whisk continuously until the mixture thickens, about 3–4 minutes. Slowly drizzle in the warm melted butter while whisking constantly until the sauce is thick and smooth. Season with salt and pepper to taste.
- Assemble: Place a slice of grilled beef tenderloin on each crostini. Spoon a dollop of Béarnaise sauce over the beef. Garnish with extra chopped tarragon or microgreens if desired. Serve warm or at room temperature for the best flavor experience.
Notes
- Béarnaise sauce is best used fresh but can be kept warm over a double boiler for up to 30 minutes without separating.
- You can prepare the beef and crostini in advance and assemble just before serving for ease and convenience.
- Use a sharp serrated knife to slice the baguette for even, clean cuts.
- Resting the beef after grilling ensures that the meat remains juicy and tender when sliced.
