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

Scale

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

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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