There’s something undeniably special about beef tenderloin. It’s a cut of meat that’s both luxurious and versatile, perfect for those moments when you want to impress your guests or treat yourself to something truly indulgent. And when you pair it with the richness of a classic Béarnaise sauce, well, that’s just culinary magic.
These Grilled Beef Tenderloin Crostini are the epitome of elegance in bite-sized form. Imagine perfectly seared slices of tenderloin atop crisp crostini, drizzled with a velvety Béarnaise sauce that’s bursting with tarragon and butter. It’s an appetizer that promises to elevate any gathering, whether it’s a casual get-together or a more formal affair.
What I love most about this recipe is how it brings together simple, high-quality ingredients to create something truly memorable. Each bite is a perfect harmony of flavors and textures, leaving your guests wanting more. Trust me, this is one appetizer that will have everyone talking long after the last crostini has disappeared.
Resume of the recipe in Todd Wilbur’s Writing Style:
Grilled Beef Tenderloin Crostini with Béarnaise Sauce is an appetizer that combines the best of both worlds: the juicy, tender beef and the rich, tangy Béarnaise. The crostini provide the perfect crunchy base, while the beef and sauce bring the flavor. It’s an easy yet impressive dish that’s sure to wow your guests.
Perfect for parties or special occasions, these crostini are as delicious as they are elegant. The beef tenderloin is grilled to perfection, sliced thin, and topped with a luscious Béarnaise sauce, making each bite a little taste of heaven.
Exciting Story:
I remember the first time I made these Grilled Beef Tenderloin Crostini for a family celebration. It was our anniversary, and I wanted to prepare something extra special that would impress everyone without spending the whole day in the kitchen. As soon as I set the platter on the table, the crostini were gone within minutes! My husband, who’s not easily impressed, couldn’t stop raving about how the tender beef melted in his mouth and how the Béarnaise sauce added just the right amount of tangy richness.
Since then, these crostini have become my go-to appetizer for any special occasion. Whether it’s a holiday gathering, a dinner party with friends, or just a night when we want to treat ourselves, these Grilled Beef Tenderloin Crostini always hit the mark. It’s a recipe that has earned its place in our family’s favorite dishes, and I’m sure it will in yours too!
Why This Grilled Beef Tenderloin Crostini with Béarnaise Sauce
- Elegant and Impressive: Perfect for special occasions or when you want to impress your guests with a sophisticated appetizer.
- Flavor-Packed: The tender, juicy beef paired with the rich and tangy Béarnaise sauce is a match made in culinary heaven.
- Bite-Sized Delights: The crostini are easy to eat, making them ideal for parties and gatherings.
- Simple Preparation: Despite the gourmet presentation, this recipe is straightforward and doesn’t require hours in the kitchen.
- Versatile: Can be served as an appetizer or as part of a more extensive spread for a cocktail party.
How to Make Grilled Beef Tenderloin Crostini with Béarnaise Sauce
- Prepare the Crostini:
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes, or until golden brown and crispy. Set aside to cool.
- Season and Grill the Beef Tenderloin:
- Rub the beef tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Preheat your grill to medium-high heat. Grill the tenderloin for 4-5 minutes per side, or until it reaches your desired doneness. Let the meat rest for 5 minutes before slicing it thinly against the grain.
- Make the Béarnaise Sauce:
- In a small saucepan, combine the white wine vinegar, white wine, shallots, and half of the chopped tarragon. Simmer until the liquid is reduced by half. Strain the mixture into a heatproof bowl.
- Whisk the egg yolks into the reduction. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens.
- Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Stir in the remaining tarragon and season with salt and pepper to taste.
- Assemble the Crostini:
- Place a slice of grilled beef tenderloin on each crostini. Top with a spoonful of Béarnaise sauce. Garnish with a sprig of fresh tarragon if desired.
- Serve:
- Arrange the crostini on a serving platter and serve immediately while the beef is still warm and the Béarnaise sauce is fresh.
Tips:
- Resting the Meat: Always allow the beef to rest before slicing to ensure it retains its juices.
- Sauce Consistency: If the Béarnaise sauce becomes too thick, whisk in a teaspoon of warm water to achieve the desired consistency.
- Advanced Prep: The crostini and sauce can be prepared ahead of time, but assemble them just before serving to keep everything fresh.
Substitutions and Variations:
- Different Cut of Beef: If you prefer, you can use another tender cut of beef, such as ribeye or strip steak.
- Herb Variations: Try using dill or chives in the Béarnaise sauce for a different flavor profile.
- Alternative Sauces: Instead of Béarnaise, you can top the crostini with a horseradish cream sauce or a balsamic reduction.
Make a Healthier Version:
- Lighter Béarnaise: Use a lighter butter or a blend of butter and olive oil in the sauce.
- Whole Grain Crostini: Substitute the baguette with whole-grain bread for added fiber.
Closing in Todd Wilbur Style:
And there you have it! Grilled Beef Tenderloin Crostini with Béarnaise Sauce—a dish that’s as elegant as it is delicious. Whether you’re serving it at a dinner party or enjoying it as a special treat, this appetizer is sure to impress. Let us know how it turns out, and be sure to check out our other recipes for more culinary inspiration!
Frequently Asked Questions:
- Can I make the Béarnaise sauce ahead of time?
- Yes, but it’s best served fresh. If made ahead, reheat it gently over low heat, whisking continuously.
- What’s the best way to slice the beef tenderloin?
- Slice the beef thinly against the grain for maximum tenderness.
- Can I use store-bought crostini?
- Absolutely! Store-bought crostini can save time, just be sure to choose a good quality brand.
- How do I store leftovers?
- Store the beef and sauce separately in the fridge. Reassemble the crostini just before serving.
- What wine pairs well with this dish?
- A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the beef and Béarnaise.
- Can I grill the beef indoors?
- Yes, you can use a grill pan or broil the beef in the oven if an outdoor grill isn’t available.
- What other toppings can I use for these crostini?
- Consider adding a slice of roasted red pepper or a sprinkle of crumbled blue cheese for added flavor.
- Is there a vegetarian version of this recipe?
- Substitute the beef with grilled portobello mushrooms and use a vegan Béarnaise sauce for a delicious vegetarian option.
Grilled Beef Tenderloin Crostini with Béarnaise Sauce
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
For the Crostini:
1 1 French baguette, sliced into 1/2-inch rounds
2 tablespoons 2 olive oil
Salt and pepper to taste
For the Beef Tenderloin:
1 lb 1 beef tenderloin
1 tablespoon 1 olive oil
2 cloves 2 garlic, minced
1 teaspoon 1 fresh rosemary, chopped
1 teaspoon 1 fresh thyme, chopped
Salt and pepper to taste
For the Béarnaise Sauce:
1/4 cup 1/4 white wine vinegar
1/4 cup 1/4 dry white wine
2 tablespoons 2 shallots, finely chopped
1 tablespoon 1 fresh tarragon, chopped (divided)
3 large 3 egg yolks
1/2 cup 1/2 unsalted butter, melted
Salt and pepper to taste
Directions
- Prepare the Crostini:
- Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 10-12 minutes, or until golden brown and crispy. Set aside to cool.
- Season and Grill the Beef Tenderloin:
- Rub the beef tenderloin with olive oil, minced garlic, rosemary, thyme, salt, and pepper. Preheat your grill to medium-high heat. Grill the tenderloin for 4-5 minutes per side, or until it reaches your desired doneness. Let the meat rest for 5 minutes before slicing it thinly against the grain.
- Make the Béarnaise Sauce:
- In a small saucepan, combine the white wine vinegar, white wine, shallots, and half of the chopped tarragon. Simmer until the liquid is reduced by half. Strain the mixture into a heatproof bowl.
- Whisk the egg yolks into the reduction. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens.
- Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Stir in the remaining tarragon and season with salt and pepper to taste.
- Assemble the Crostini:
- Place a slice of grilled beef tenderloin on each crostini. Top with a spoonful of Béarnaise sauce. Garnish with a sprig of fresh tarragon if desired.
- Serve:
- Arrange the crostini on a serving platter and serve immediately while the beef is still warm and the Béarnaise sauce is fresh.
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