If you’re searching for an appetizer that’s sure to dazzle your guests, look no further than Grilled Beef Tenderloin Crostini with Béarnaise Sauce. This show-stopping bite marries the melt-in-your-mouth tenderness of grilled beef with the buttery richness of homemade Béarnaise, all perched atop crisp, golden crostini. Elegant yet approachable, it’s the kind of dish that turns any gathering into something truly memorable. Whether you’re hosting a holiday soirée or an intimate dinner with friends, these crostini are destined to be the star of your table.
Ingredients You’ll Need
Every element of Grilled Beef Tenderloin Crostini with Béarnaise Sauce plays a vital role in achieving its layered flavors and stunning presentation. With just a handful of carefully chosen ingredients, you’ll create a dish that tastes as decadent as it looks.
- Beef tenderloin (1 pound, trimmed): The star of the show, tenderloin is prized for its buttery texture and mild, beefy flavor—perfect for slicing thinly atop crostini.
- Olive oil (1 tablespoon): A light coating locks in moisture and helps the beef develop a gorgeous, caramelized crust on the grill.
- Salt (1 teaspoon): Essential for seasoning the beef and drawing out its natural flavors.
- Black pepper (1/2 teaspoon): Adds a gentle, peppery kick that balances the richness of the meat.
- French baguette (sliced into 1/2-inch rounds): The classic base for crostini, providing crunch and a subtle chewiness.
- Butter (1 tablespoon, melted): Brushed onto the bread, it ensures the crostini are golden and fragrant after grilling.
- Fresh parsley for garnish (optional): A bright, herby finishing touch that adds color and a pop of freshness.
- White wine vinegar (1/4 cup): The tangy backbone of the Béarnaise sauce, giving it a lively zing.
- Dry white wine (1/4 cup): Adds depth and a subtle fruitiness to the sauce reduction.
- Shallots (2 tablespoons, finely chopped): Infuses the sauce with gentle sweetness and complexity.
- Fresh tarragon (1 tablespoon, plus more for garnish): The signature herb in Béarnaise, lending a delicate, anise-like flavor.
- Egg yolks (3 large): The foundation of the sauce’s creamy, luxurious texture.
- Unsalted butter (1/2 cup, melted): Whisked in to create a velvety, glossy finish for your Béarnaise.
- Salt and black pepper (to taste): Balances all the flavors in the sauce to perfection.
How to Make Grilled Beef Tenderloin Crostini with Béarnaise Sauce
Step 1: Preheat and Prepare the Grill
Start by firing up your grill to medium-high heat. A hot grill is key for achieving that irresistible sear on your beef tenderloin, locking in all the natural juices. While the grill heats, pat the beef dry—this helps it brown beautifully when it hits the grates.
Step 2: Season and Grill the Beef Tenderloin
Rub the tenderloin all over with olive oil, then generously season with salt and pepper. Place the beef on the grill and cook for about 4 to 5 minutes per side. You’re looking for a lovely char on the outside while keeping the inside tender and juicy. For medium-rare, aim for an internal temperature of 135°F. Once grilled, let the beef rest for 10 minutes before slicing to keep all those flavorful juices right where they belong.
Step 3: Grill the Crostini
While the beef rests, give your baguette slices a brush of melted butter. Lay them out on the grill and toast for 1 to 2 minutes per side until they’re golden and crisp with just the right amount of crunch. Set the crostini aside—you’ll want them ready to go for assembly.
Step 4: Make the Béarnaise Sauce
In a small saucepan, combine the vinegar, white wine, shallots, and tarragon. Bring this mixture to a gentle simmer and let it reduce by half; this concentrates the flavors. Strain the reduction, then let it cool slightly. In a heatproof bowl, whisk the egg yolks with the reduction, then set the bowl over a pot of gently simmering water. Whisk constantly until the yolks thicken, then slowly drizzle in the melted butter, whisking all the while. When the sauce is thick, creamy, and glossy, season with salt and pepper. Béarnaise sauce should be lush, fragrant, and ready to elevate every bite.
Step 5: Assemble the Crostini
Now for the fun part! Place a slice of grilled beef tenderloin on each crostini, then spoon a generous dollop of Béarnaise sauce over the top. Finish with a sprinkle of fresh tarragon or parsley if you like. Serve these beauties warm or at room temperature—they’ll be irresistible either way.
How to Serve Grilled Beef Tenderloin Crostini with Béarnaise Sauce
Garnishes
A final flourish of chopped fresh tarragon or parsley adds a splash of vibrant color and a hint of garden-fresh flavor to your Grilled Beef Tenderloin Crostini with Béarnaise Sauce. If you want to get extra fancy, try microgreens or edible flowers for a modern twist that’ll wow your guests.
Side Dishes
These crostini are the ultimate appetizer, but they also shine alongside simple sides like a crisp green salad with a lemony vinaigrette, marinated olives, or roasted asparagus. The fresh, bright flavors of these sides perfectly balance the richness of the beef and sauce.
Creative Ways to Present
Arrange your Grilled Beef Tenderloin Crostini with Béarnaise Sauce on a rustic wooden board or a sleek platter for a dramatic effect. For cocktail parties, nestle each crostini in a mini cupcake liner for easy pick-up. Or, scatter a few edible petals across the platter for a pop of color that matches the elegance of the dish.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crostini (a rare occurrence!), store the beef and bread separately in airtight containers in the refrigerator. The Béarnaise sauce should also be kept in a sealed container and chilled. This keeps everything fresh and prevents the crostini from getting soggy.
Freezing
While the beef tenderloin can be frozen after grilling and cooling completely, Béarnaise sauce doesn’t freeze well due to its delicate emulsion. For best results, freeze only the beef and bread, and prepare fresh Béarnaise when you’re ready to serve.
Reheating
To revive your crostini, gently reheat the beef slices in a low oven (300°F) just until warmed through. Pop the crostini back in the oven for a few minutes to crisp up. For the sauce, warm it very gently in a double boiler, whisking constantly to prevent it from separating.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef tenderloin provides unbeatable tenderness, you can use sirloin or even filet mignon if you prefer. Just be sure to slice the beef thinly for easy eating atop the crostini.
Is it possible to make Béarnaise sauce ahead of time?
Yes, you can make Béarnaise sauce a few hours in advance. Keep it warm in a thermos or gently reheat over a double boiler, whisking frequently to maintain its creamy consistency.
What’s the best way to grill crostini without burning them?
Keep a close eye on your bread—grill over medium heat and flip after just 1 to 2 minutes per side. Brushing with butter helps promote even browning and adds flavor, but don’t walk away while they toast!
Can I serve Grilled Beef Tenderloin Crostini with Béarnaise Sauce at room temperature?
Definitely. These crostini are delicious served warm or at room temperature, making them an ideal choice for parties or buffet tables where they may sit out for a bit.
How do I keep the Béarnaise sauce from curdling?
The key is gentle, steady heat and constant whisking. If the sauce starts to thicken too quickly, remove it from the heat and whisk in a splash of cool water to bring it back to the perfect, silky texture.
Final Thoughts
There’s just something magical about sharing Grilled Beef Tenderloin Crostini with Béarnaise Sauce with friends and loved ones. Each bite is a celebration of flavor and texture, and it never fails to impress. Give this recipe a try—you’ll quickly see why it’s a favorite at gatherings big and small!
Print
Grilled Beef Tenderloin Crostini with Béarnaise Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 crostini
- Category: Appetizer
- Method: Grilling
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
This elegant Grilled Beef Tenderloin Crostini with Béarnaise Sauce is a perfect appetizer for special occasions or gatherings. Featuring tender, juicy beef tenderloin slices grilled to perfection atop crispy, buttery crostini, complemented by a rich, creamy Béarnaise sauce with fresh tarragon and shallots, this dish combines classic French flavors with a modern American twist for a delicious and impressive starter.
Ingredients
For the Beef Tenderloin and Crostini
- 1 pound beef tenderloin (trimmed)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 French baguette (sliced into 1/2-inch rounds)
- 1 tablespoon butter (melted)
- Fresh parsley for garnish (optional)
For the Béarnaise Sauce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 1 tablespoon chopped fresh tarragon (plus more for garnish)
- 3 large egg yolks
- 1/2 cup unsalted butter (melted)
- Salt and black pepper to taste
Instructions
- Prepare and Grill the Beef: Preheat the grill to medium-high heat. Rub the beef tenderloin evenly with olive oil, then season with salt and black pepper. Grill the tenderloin for 4 to 5 minutes on each side or until it reaches an internal temperature of 135°F for medium-rare. Remove from heat and let it rest for 10 minutes to allow juices to redistribute. After resting, slice the beef thinly against the grain.
- Grill the Baguette Slices: While the beef rests, brush the baguette slices with melted butter on both sides. Place them on the grill and cook for 1 to 2 minutes per side until they become golden brown and crisp. Remove from the grill and set aside.
- Make the Béarnaise Sauce: In a small saucepan, combine white wine vinegar, dry white wine, finely chopped shallots, and 1 tablespoon chopped fresh tarragon. Bring the mixture to a simmer over medium heat and reduce it by half, concentrating the flavors. Strain the reduced liquid to remove solids, and let it cool slightly. In a heatproof bowl set over a double boiler with gently simmering water, whisk together the egg yolks and the reduced liquid vigorously until the mixture thickens. Gradually add the melted butter in a slow, steady stream while continuing to whisk until the sauce becomes thick and creamy. Season with salt and black pepper to taste.
- Assemble the Crostini: Place each grilled baguette slice on a serving platter. Top each crostini with a thin slice of grilled beef tenderloin, followed by a generous spoonful of Béarnaise sauce. Garnish with additional chopped fresh tarragon or parsley if desired. Serve the crostini warm or at room temperature for best flavor.
Notes
- The beef tenderloin and crostini can be prepared in advance and assembled just before serving to save time.
- If needed, keep the Béarnaise sauce warm by using a double boiler or gently reheat it on low heat to prevent curdling.
- For food safety, ensure the egg yolks in the Béarnaise sauce are gently cooked to at least 160°F if possible.
- Use fresh tarragon for optimal flavor; dried tarragon will not provide the same aromatic quality.
- Leftover crostini are best consumed the same day for crispiness and freshness.
Nutrition
- Serving Size: 1 crostini
- Calories: 180
- Sugar: 1g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 60mg
