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Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 22 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Baguette Crostini: Preheat your oven to 375°F (190°C) to prepare the crostini base.
  2. 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.
  3. 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.
  4. Preheat the Grill: Heat your grill to medium-high to get it ready for cooking the beef tenderloin.
  5. Season the Beef: Season each beef tenderloin filet evenly with salt and pepper to enhance flavor.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Assemble the Crostini: Place a thin slice of the grilled beef tenderloin on each prepared crostini slice.
  12. Add the Béarnaise Sauce: Spoon a generous amount of the béarnaise sauce over the beef-topped crostini for a rich finish.
  13. 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.

Find it online: https://slsrecipes.com/grilled-beef-tenderloin-crostini-with-bearnaise-sauce-recipe/