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.
