If you love a bite-sized indulgence that bursts with flavor and elegance, then the Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe is about to become your new favorite appetizer. This dish combines tender, perfectly grilled beef tenderloin slices layered over crispy, golden baguette crostini, all luxuriously topped with a classic creamy Béarnaise sauce. It’s an irresistible mix of textures and tastes that’s perfect for impressing guests or simply treating yourself to a bite of something truly special.
Ingredients You’ll Need
Every ingredient here plays a vital role in creating that perfect harmony of taste, texture, and color. From the crispiness of the baguette to the richness of the Béarnaise, each component is simple but essential to this elegant dish.
- Baguette loaf: Provides the crunchy, sturdy base that holds all the luscious toppings without sogginess.
- Olive oil: Adds a subtle fruity richness and helps crisp the baguette slices evenly in the oven.
- Beef tenderloin filets: The star protein, chosen for its tenderness and delicate flavor when grilled just right.
- Salt and pepper: Essential seasonings to enhance the natural flavors of the beef and baguette.
- White wine vinegar: Brings a slight tanginess crucial for balancing richness in the Béarnaise sauce.
- Dry white wine: Adds depth and complexity to the sauce base.
- Shallots, finely chopped: Impart a mild onion flavor that is sweet and aromatic without overpowering.
- Fresh tarragon, chopped: Classic herb that gives the Béarnaise its signature bright, anise-like note.
- Egg yolks: The creamy foundation of the Béarnaise sauce, providing silkiness and body.
- Unsalted butter, melted: Enriches the sauce with a smooth, luscious texture and flawless finish.
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 the baguette into thin, 1/4-inch thick rounds and brush both sides generously with olive oil. Placing them on a baking sheet, bake until they turn golden and crispy, about 10 minutes. This step is key; these crostini need to hold their crunch and stand up to the juicy beef and creamy sauce without getting soggy.
Step 2: Cook the Beef Tenderloin
While the crostini bake, heat your grill to medium-high. Season the two beef tenderloin filets with salt and pepper to taste. Grill each side for 4 to 5 minutes for the perfect medium-rare, or adjust cooking times to your preferred level of doneness. Once grilled, let the meat rest for about 5 minutes to lock in those precious juices, then slice it thinly to fit perfectly on the crostini.
Step 3: Make the Béarnaise Sauce
The Béarnaise sauce is what elevates this dish to a whole new level. Combine white wine vinegar, dry white wine, chopped shallots, and half the fresh tarragon in a saucepan. Bring it to a boil and reduce until you have about 2 tablespoons of concentrated liquid. Strain this mixture and let it cool slightly. Whisk in the egg yolks, then place over gently simmering water and whisk constantly until the sauce thickens. Slowly drizzle in the melted butter while whisking continuously to create a smooth and creamy sauce. Finish by stirring in the remaining tarragon and seasoning with salt and pepper to taste.
Step 4: Assemble the Crostini
Now comes the fun part — building these gorgeous bites. Lay a thin slice of the grilled beef tenderloin onto each crisp crostini slice, then generously spoon the silky Béarnaise sauce over the top. For an added pop of color and flavor, sprinkle with more freshly chopped tarragon if you like. Serve immediately to enjoy the perfect combination of crisp, tender, and creamy in every mouthful.
How to Serve Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
Garnishes
Fresh herbs are your best friend when it comes to garnishing this dish. A sprinkle of freshly chopped tarragon or a few delicate microgreens adds freshness and a visual pop that makes the crostini irresistible. You can even add a tiny drizzle of high-quality olive oil for sheen and an extra touch of flavor.
Side Dishes
While these crostini are fantastic as an appetizer, pairing them with complementary sides can make for an elegant meal. Consider a crisp green salad with a light vinaigrette or tender roasted asparagus. A simple bowl of mixed olives or marinated artichokes can also deepen the Mediterranean vibe without overshadowing the star crostini.
Creative Ways to Present
Presentation is a chance to add a bit of your own flair. Arrange the crostini on a wooden board for a rustic look or use a sleek white platter for sophisticated elegance. For extra visual drama, place small edible flowers atop the sauce or serve with tiny ramekins of extra Béarnaise for dipping. This recipe shines on both casual party tables and upscale gatherings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the beef tenderloin slices separately from the crostini and Béarnaise sauce to preserve their individual textures. Wrap the beef tightly in plastic wrap and keep it refrigerated for up to two days. Keep crostini in an airtight container at room temperature to maintain crunch.
Freezing
While the crostini won’t freeze well due to their crispy nature, you can freeze the grilled beef tenderloin and the Béarnaise sauce separately. Make sure to wrap the beef well to avoid freezer burn and place the sauce in a sealed container. Both can be frozen for up to one month.
Reheating
Reheat the beef tenderloin gently in a low oven or skillet over medium-low heat to avoid overcooking. Béarnaise sauce is best warmed slowly in a double boiler setup while whisking to keep it from breaking. Avoid microwaving since this can cause separation. Toast leftover crostini briefly in the oven to restore some crispness before assembling.
FAQs
Can I use a different cut of beef?
Absolutely! While beef tenderloin offers the most tender bite, you can also use filet mignon or even strip steak sliced thinly. Just be mindful of cooking times to maintain that melt-in-your-mouth texture.
Is there a substitute for fresh tarragon in the Béarnaise sauce?
If fresh tarragon isn’t available, dried tarragon can be used, but use it sparingly since it’s more concentrated and less vibrant. Alternatively, a small amount of fresh parsley combined with a pinch of anise seeds can mimic the flavor notes.
Can I prepare the Béarnaise sauce ahead of time?
You can prepare the sauce a few hours in advance and keep it warm in a thermos or over very low heat, whisking occasionally. For best results, make it fresh, as Béarnaise can lose its smooth texture if reheated improperly.
What wine pairs best with this dish?
A crisp, dry white wine such as Sauvignon Blanc or a light Pinot Noir complements the richness of the beef and creamy sauce beautifully, balancing flavors without overwhelming them.
Is this recipe gluten-free?
This recipe uses baguette for crostini, which contains gluten. However, you can easily substitute with gluten-free baguette or crackers to make it suitable for gluten-free diets.
Final Thoughts
There’s something truly special about the combination of tender, smoky grilled beef tenderloin resting atop crunchy baguette slices and drizzled with that velvety, herbaceous Béarnaise sauce. The Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe is a show-stopper that’s surprisingly simple to pull together but guaranteed to wow anyone lucky enough to try it. Trust me, once you experience these rich layers of flavor and texture, you’ll find yourself making this elegant dish over and over again.
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Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: French
Description
This elegant recipe features tender grilled beef tenderloin slices served atop crispy baguette crostini and finished with a rich, classic Béarnaise sauce. Perfect as a sophisticated appetizer or party dish, the combination of smoky grilled beef and velvety herb-infused sauce delivers a delightful balance of textures and flavors.
Ingredients
Baguette Crostini
- 1 baguette loaf
- 3 tbsp olive oil
Beef Tenderloin
- 2 beef tenderloin filets (about 6 oz each, 2 inches thick)
- Salt and pepper, to taste
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). Slice the baguette into 1/4-inch thick pieces. Brush both sides of each slice with olive oil and arrange them on a baking sheet. Bake for about 10 minutes or until they turn golden and crispy. Remove and allow to cool.
- Cook the Beef Tenderloin: Preheat the grill to medium-high heat. Season the beef tenderloin filets generously with salt and pepper. Grill the filets for 4 to 5 minutes per side, aiming for medium-rare doneness. Once cooked, let the meat rest for 5 minutes to retain juices, then slice thinly.
- Make the Béarnaise Sauce: In a small saucepan, combine the white wine vinegar, dry white wine, chopped shallots, and half of the chopped tarragon. Bring to a boil and reduce the mixture until only about 2 tablespoons of liquid remain. Strain the liquid and let it cool slightly. Whisk in the egg yolks and place the bowl over simmering water, whisking constantly until the mixture thickens. Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and creamy. Stir in the remaining tarragon and season with salt and pepper to taste.
- Assemble the Crostini: Place a thin slice of grilled beef tenderloin on each baguette crostini. Spoon a generous amount of Béarnaise sauce over the beef. Optionally, garnish with additional chopped tarragon for an herbaceous finish. Serve immediately while warm.
Notes
- Ensure the beef rests after grilling to keep it tender and juicy.
- Béarnaise sauce requires constant whisking to avoid curdling; use a double boiler or a heatproof bowl over simmering water.
- Adjust the doneness of the beef to your preference by grilling longer or shorter.
- Use fresh tarragon for the best flavor in the Béarnaise sauce.
- Serve crostini immediately to maintain crispness of the bread.
