Description
Grilled Beef Tenderloin Crostini with Béarnaise Sauce: Succulent beef, crispy baguette, decadent sauce. Irresistible appetizer for any gathering.
Ingredients
Scale
- 1 pound (450g) center-cut beef tenderloin
- 2 tablespoons (30ml) olive oil
- 2 cloves garlic, minced
- 1 tablespoon (15g) fresh rosemary, finely chopped
- 2 teaspoons (10g) kosher salt
- 1 teaspoon (5g) freshly ground black pepper
- ¼ cup (60ml) white wine vinegar
- ¼ cup (60ml) dry white wine
- 3 tablespoons (45g) shallots, minced
- 2 tablespoons (30g) fresh tarragon leaves, chopped and divided
- 3 large egg yolks
- ½ cup (115g) unsalted butter, melted
- Salt and white pepper to taste
- 1 French baguette, cut into ¼-inch (0.6cm) slices
- ¼ cup (60ml) olive oil
- 2 garlic cloves, halved
Instructions
- Step 1: Prepare the Beef Begin by removing your beef tenderloin from the refrigerator 30 minutes before cooking to allow it to reach room temperature. This ensures even cooking throughout the meat. Pat the tenderloin dry with paper towels – this critical step promotes proper searing. In a small bowl, combine olive oil, minced garlic, chopped rosemary, salt, and pepper, then rub this mixture all over the tenderloin, pressing gently to help it adhere.
- Step 2: Grill the Tenderloin Preheat your grill to medium-high heat (about 400°F/200°C). Place the seasoned tenderloin on the grill and sear all sides, about 2-3 minutes per side, rotating to create an even crust. Reduce heat to medium and continue cooking until the internal temperature reaches 125°F (52°C) for medium-rare, approximately 15-20 minutes total. Transfer to a cutting board, tent loosely with foil, and let rest for 15 minutes before slicing.
- Step 3: Prepare the Béarnaise Sauce While the beef rests, combine white wine vinegar, wine, shallots, and half the tarragon in a small saucepan. Bring to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain. Strain into a heat-proof bowl, discarding solids. In a double boiler over barely simmering water, whisk egg yolks with the reduced liquid until thickened. Very slowly drizzle in warm melted butter while whisking constantly until the sauce is smooth and thickened. Stir in remaining fresh tarragon, salt, and white pepper. Keep warm.
- Step 4: Make the Crostini Preheat your oven to 375°F (190°C). Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 5-7 minutes until golden brown, then flip and bake for another 2-3 minutes. While still warm, rub one side of each crostini with the cut side of a garlic clove for a subtle garlic flavor that won’t overpower your beef tenderloin and Béarnaise.
- Step 5: Assemble and Serve Slice the rested beef tenderloin thinly against the grain into approximately ¼-inch slices. Top each crostini with a slice of tenderloin, folding it if necessary to fit nicely on the bread. Spoon a generous teaspoon of Béarnaise sauce over each piece of beef, then garnish with a small sprig of fresh tarragon or a crack of black pepper. Serve immediately while the crostini are still crisp and the Béarnaise is warm.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 2 crostini
- Calories: 450
- Sugar: 2g
- Sodium: 980mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 180mg