Grilled Beef Tenderloin Crostini with Béarnaise Sauce

The tantalizing aroma of perfectly Grilled Beef Tenderloin Crostini with Béarnaise Sauce is enough to make your mouth water before you even take the first bite. These elegant appetizers combine buttery-soft beef tenderloin, crispy toasted baguette, and velvety béarnaise sauce to create a sophisticated finger food that’s perfect for entertaining. The contrast between the charred exterior and pink center of the tenderloin makes these crostini irresistibly delicious. You’ll learn how to perfectly grill the beef, toast the crostini to golden perfection, and assemble these impressive bites that will have your guests raving.

Why You’ll Love This Recipe

These Grilled Beef Tenderloin Crostini with Béarnaise Sauce deliver an explosion of flavors and textures in every bite. The crusty baguette provides the perfect foundation, offering a satisfying crunch that gives way to the melt-in-your-mouth tenderness of the beef. The rich, buttery béarnaise sauce with its subtle tarragon notes adds a luxurious finish that elevates these appetizers to restaurant quality.

What makes this recipe truly special is its impressive presentation combined with straightforward preparation. Despite their sophisticated appearance, these beef tenderloin crostini are surprisingly simple to make. The recipe is incredibly versatile, perfect for everything from holiday gatherings to summer barbecues. You can prepare components ahead of time, making them ideal for entertaining when you don’t want to spend the entire event in the kitchen.

These elegant beef tenderloin appetizers strike the perfect balance between rustic and refined, offering a show-stopping starter that looks like you spent hours in the kitchen when the actual hands-on time is minimal.

Ingredients List for the Grilled Beef Tenderloin Crostini with Béarnaise Sauce

These premium ingredients combine to create a restaurant-worthy appetizer. The high-quality beef tenderloin is the star, while the béarnaise sauce adds a classic French touch that elevates these crostini to something truly special.

• 1 baguette loaf
• 3 tbsp olive oil
• 2 beef tenderloin filets (about 6 oz each, 2 inches thick)
• 1 package of béarnaise sauce mix
• Kosher salt and freshly ground black pepper
• Fresh chives, chopped, for garnish

Pro Tips

Achieving perfect Grilled Beef Tenderloin Crostini with Béarnaise Sauce requires attention to a few critical details. First, don’t skip bringing the beef to room temperature before grilling—this ensures even cooking and helps achieve that perfect medium-rare center with a nicely seared exterior. Room temperature meat cooks more predictably than cold meat straight from the refrigerator.

The second crucial technique is proper resting time for your beef. Those 10 minutes of rest after grilling allow the juices to redistribute throughout the meat, resulting in tenderloin that’s juicy and flavorful rather than dry. If you slice too soon, you’ll lose those precious juices to your cutting board.

Finally, slice your tenderloin against the grain and as thinly as possible for the most tender bite. Using a very sharp knife makes all the difference here. Thin slices ensure that each crostini has the perfect meat-to-bread ratio and makes the tenderloin easier to bite through, creating a more enjoyable eating experience for your guests.

Instructions

Step 1: Remove the beef tenderloin filets from the refrigerator about 30 minutes before grilling to bring them to room temperature.

Step 2: Preheat your grill to medium heat, around 350-375°F (175-190°C).

Step 3: Slice the baguette on a diagonal into ½-inch thick slices and arrange them on a large baking sheet. Brush both sides of each slice with olive oil.

Step 4: Grill the baguette slices until lightly toasted on both sides. Remove from the grill, lightly sprinkle with kosher salt, and set aside. These can be made ahead of time and stored in an airtight container for up to 12 hours.

Step 5: Increase the grill heat to high, around 450-475°F (230-245°C). Season the tenderloin filets generously with kosher salt and freshly ground pepper on all sides.

Step 6: Grill the tenderloins over high heat for 3-5 minutes per side, or until they reach an internal temperature of 125°F (52°C) for medium-rare. Remove the filets from the grill and let them rest for 10 minutes.

Step 7: While the steaks are resting, prepare the béarnaise sauce according to the package instructions.

Step 8: Arrange the toasted crostini on a large serving platter. Thinly slice the rested tenderloin filets and place a slice on each crostini.

Step 9: Spoon about a tablespoon of béarnaise sauce over the beef on each crostini. Garnish with finely chopped chives and serve immediately.

Variations

These tender beef crostini can be customized in several delicious ways. For an Italian-inspired version, replace the béarnaise sauce with a homemade pesto and top with shaved Parmesan cheese. The herbaceous pesto complements the rich beef tenderloin beautifully, creating a completely different but equally impressive appetizer.

For a more casual approach, try topping your Grilled Beef Tenderloin Crostini with a horseradish cream instead of béarnaise. Simply mix prepared horseradish with sour cream, a touch of Dijon mustard, and a squeeze of lemon juice. This variation offers a more pronounced kick that cuts through the richness of the beef.

For those accommodating dietary restrictions, you can easily make these gluten-free by using a gluten-free baguette or serving the tenderloin and sauce atop cucumber rounds or roasted potato slices instead of bread. This creates a completely different texture experience while maintaining the luxurious flavors of the original beef tenderloin appetizers.

Storage and Serving

For optimal enjoyment, Grilled Beef Tenderloin Crostini with Béarnaise Sauce are best assembled just before serving. However, you can prepare the components separately ahead of time. The toasted crostini can be stored in an airtight container at room temperature for up to 12 hours. The grilled tenderloin can be refrigerated for up to 2 days—simply bring it to room temperature before slicing and serving. The béarnaise sauce can be made up to 24 hours in advance and gently reheated in a double boiler.

When serving these elegant beef tenderloin bites, consider presenting them on a large wooden board or slate for a rustic-chic presentation. For a complete appetizer spread, pair these crostini with complementary offerings like stuffed mushrooms, a cheese board, or fresh crudités with dip.

These crostini make an impressive first course for a dinner party when plated individually with a small side salad of baby arugula dressed with lemon and olive oil. The peppery arugula provides a perfect counterpoint to the rich beef and creamy sauce.

FAQs

Can I make these beef crostini ahead of time?
You can prepare all components ahead of time, but for best results, assemble just before serving. The crostini can become soggy if assembled too far in advance.

What’s the best substitute for béarnaise sauce if I can’t find the mix?
Hollandaise sauce makes an excellent substitute, or you can create a quick alternative with mayonnaise mixed with fresh herbs like tarragon, chervil, and a squeeze of lemon juice.

Can I cook the tenderloin in the oven instead of grilling?
Absolutely! Sear the tenderloin in a cast-iron skillet over high heat for 2 minutes per side, then finish in a 400°F oven until it reaches 125°F for medium-rare, about 5-8 minutes.

What wine pairs best with beef tenderloin crostini?
A medium-bodied red like Pinot Noir or Merlot complements these appetizers beautifully without overwhelming the delicate béarnaise flavor.

How can I tell when my tenderloin is perfectly medium-rare without a thermometer?
Use the touch test: medium-rare beef should feel slightly firm but still yield to pressure, similar to the fleshy part of your thumb when you touch your thumb and middle finger together.

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