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
Scale
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.
