Easy Crostini Recipes with Beef Tenderloin and Bearnaise

Grilled Tenderloin Crostini: A Simple Recipe

Grilled Tenderloin Crostini stands out as an exceptional choice when seeking an elegant starter that doesn’t demand hours in the kitchen. This simple recipe demystifies the process of creating a gourmet small bite, combining the luxurious taste of perfectly grilled beef tenderloin with the rich, tangy notes of homemade Béarnaise sauce, all perched on a crisp toasted baguette. It’s a fantastic beef appetizer for dinner parties, holidays, or any occasion where you want to serve something special without the stress. The beauty of this dish lies in its balance of sophisticated flavors and straightforward preparation, making it a reliable crowd-pleaser.

Why this Crostini is Easy

The ease of this crostini recipe comes from breaking down complex flavors into manageable steps. Grilling beef tenderloin, while seemingly daunting, becomes simple with clear temperature guidelines and resting periods. The Béarnaise sauce, often considered challenging, is made accessible through a methodical approach to whisking and emulsification. Even the crostini itself requires minimal effort, transforming a baguette into a golden, crispy base with just a brush of oil and a quick grill. Each component, though distinct, comes together harmoniously, ensuring that even novice cooks can achieve a restaurant-quality party food with confidence and impressive results.

Essential Ingredients for Crostini Delight

Crafting the perfect Grilled Tenderloin Crostini begins with selecting high-quality ingredients. Each element plays a crucial role in the final flavor and texture, from the tender beef to the aromatic herbs in the Béarnaise. Paying attention to freshness and quality will significantly elevate your beef appetizer, ensuring every bite is a delightful experience. Consider how these ingredients compare to those for other delicious meals like easy honey garlic chicken, where the quality of each component makes a real difference.

Main Beef Tenderloin Items

• Beef Tenderloin: Opt for a lean, high-quality cut, preferably center-cut, about 1-1.5 pounds. This ensures tenderness and a rich beefy flavor.
• Olive Oil: A good quality extra virgin olive oil for seasoning the beef before grilling, helping to achieve a nice sear and prevent sticking.
• Salt and Freshly Ground Black Pepper: Generous seasoning is key to enhancing the natural flavor of the beef.

Béarnaise Sauce Needs

• Unsalted Butter: Clarified butter is traditional, but gently melted unsalted butter works well for an easier approach.
• Egg Yolks: Fresh, large egg yolks provide the emulsifying agent for the creamy sauce.
• White Wine Vinegar or Tarragon Vinegar: This provides the essential tang and foundation for the sauce.
• Dry White Wine (Optional): A splash can deepen the flavor of the reduction.
• Shallots: Finely minced shallots add a delicate oniony flavor to the reduction.
• Fresh Tarragon: The signature herb of Béarnaise, lending a distinct anise-like aroma and flavor.
• Fresh Parsley: A touch of finely chopped parsley for color and a fresh herbaceous note.
• Cayenne Pepper or White Pepper: A pinch for a subtle kick and warmth.

Crostini Bread and Oil

• Baguette: A fresh, crusty baguette, sliced thinly (about 1/2 inch thick), forms the ideal base for your crispy crostini.
• Olive Oil: For brushing the baguette slices before grilling, ensuring they become golden and crisp.

Preparing Beef Tenderloin for Grilling

Proper preparation of your beef tenderloin is paramount for achieving a uniformly cooked, tender, and flavorful result. This initial step sets the stage for a successful grilling experience, ensuring that every slice for your Grilled Tenderloin Crostini is perfect. Taking a few moments to trim and season the meat correctly will make a significant difference in the final taste and texture of this gourmet small bite. A well-prepared piece of tenderloin, seasoned judiciously, promises a more enjoyable and impressive beef appetizer.

Trimming and Seasoning Meat

Start by unwrapping your beef tenderloin and placing it on a clean cutting board. Inspect the meat for any silverskin or excess fat. Silverskin is a thin, silvery membrane that does not render or soften during cooking; it will become tough and chewy. Using a sharp, thin-bladed knife, carefully slip the knife under one end of the silverskin, angling it slightly upwards. Gently pull the silverskin taut with your other hand and slice it away from the meat in long, smooth strokes, trying to remove as little meat as possible. Trim any large pieces of excess fat, leaving a thin layer if desired for moisture and flavor. Once trimmed, pat the tenderloin completely dry with paper towels. This crucial step helps create a beautiful sear. Next, drizzle the entire tenderloin generously with olive oil, then season it liberally on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning, as a good crust contributes significantly to the flavor. Gently massage the oil and seasonings into the meat, ensuring an even coating. For best results, allow the seasoned tenderloin to sit at room temperature for about 30 minutes before grilling; this helps the meat cook more evenly and absorb the flavors.

How to Grill Perfect Beef Tenderloin

Grilling beef tenderloin to perfection is an art that requires attention to detail, particularly in achieving the desired doneness and allowing the meat to rest properly. These grilling techniques are crucial for locking in juices and ensuring every slice of beef for your Grilled Tenderloin Crostini is incredibly tender and flavorful. A perfectly grilled tenderloin is the star of this elegant starter, making the extra effort worthwhile for a truly impressive beef appetizer.

Achieving Medium-Rare Doneness

To achieve a perfect medium-rare doneness for your beef tenderloin, preheat your grill to high heat (about 450-500°F or 230-260°C). Once hot, sear the tenderloin directly over the high heat for about 2-3 minutes per side, creating a beautiful crust. After searing, reduce the grill heat to medium-low or move the tenderloin to a cooler part of the grill for indirect cooking. Continue to grill, turning occasionally, until an internal meat thermometer inserted into the thickest part of the tenderloin reads 125-130°F (52-54°C) for medium-rare. The cooking time will vary depending on the thickness of your tenderloin, but generally, it can take 15-25 minutes after the initial sear. For a more precise cooking experience, always rely on a meat thermometer rather than guessing. Remember, the tenderloin will continue to cook slightly as it rests, so pulling it off the grill a few degrees below your target temperature is key.

Resting Grilled Beef

Resting the grilled beef tenderloin is perhaps the most critical step in ensuring a juicy and tender result. Once the tenderloin reaches the desired internal temperature, transfer it from the grill to a cutting board. Tent it loosely with aluminum foil. Do not cut into the meat immediately. Allow the tenderloin to rest for at least 10-15 minutes. During this resting period, the juices, which have been pushed to the center of the meat during cooking, redistribute evenly throughout the entire cut. If you slice the tenderloin too soon, these precious juices will run out, resulting in a drier, tougher piece of meat. After resting, the tenderloin will be incredibly succulent and ready to be thinly sliced for your crostini, making for a truly memorable gourmet small bite.

Making Delicious Béarnaise Sauce from Scratch

Making delicious homemade Béarnaise sauce from scratch might seem intimidating, but with a careful approach, you can create a luxurious, creamy accompaniment that perfectly complements your Grilled Tenderloin Crostini. This classic French sauce, a variation of Hollandaise, is known for its rich, buttery flavor with distinct notes of tarragon and shallots. It transforms a simple beef appetizer into an elevated culinary experience. The key to success lies in controlled heat and consistent whisking, ensuring a smooth and emulsified sauce that will impress your guests as part of your elegant starter.

Melting Butter Gently

The foundation of a good Béarnaise sauce is clarified butter, or at least very gently melted butter. For simplicity, we’ll focus on gently melting unsalted butter. Begin by placing about 1 cup (2 sticks) of unsalted butter in a small saucepan. Heat it over very low heat, just enough to melt it slowly. The goal is to melt the butter without browning it or separating the milk solids too aggressively. As the butter melts, foam will rise to the top, and some milk solids may settle at the bottom. Once fully melted, keep the butter warm, but not hot. This warm, clear butter will be slowly incorporated into the egg yolk mixture later, forming the creamy emulsion. It’s essential that the butter is warm, not scorching hot, as excessively hot butter can scramble the egg yolks, ruining the sauce. This careful melting process ensures you have the perfect base for your rich and tangy homemade Béarnaise.

Crafting the Creamy Béarnaise Sauce Base

With your butter gently melted and warm, the next critical steps involve creating the foundational emulsion for your creamy homemade Béarnaise sauce. This process requires a bit of patience and a steady hand, but the reward is a velvety smooth sauce that will elevate your Grilled Tenderloin Crostini to new heights. The careful whisking of the egg yolk mixture and the slow incorporation of butter are the secrets to a perfectly stable and delicious Béarnaise, making it a standout feature of your beef appetizer. Understanding the science of emulsion is key to mastering this classic sauce.

Whisking Egg Yolk Mixture

In a heatproof bowl, combine three large egg yolks, two tablespoons of white wine vinegar (or tarragon vinegar for more pronounced flavor), a tablespoon of finely minced shallots, and a pinch of cayenne or white pepper. If desired, you can also add a tablespoon of dry white wine to the reduction. Place this bowl over a saucepan of simmering water (a double boiler setup), ensuring the bottom of the bowl does not touch the water. This indirect heat is crucial for gently cooking the egg yolks without scrambling them. Begin whisking the mixture vigorously and continuously. The mixture will gradually thicken and lighten in color, becoming pale yellow and frothy. Continue whisking until it forms a ribbon when the whisk is lifted, indicating that the egg yolks are properly cooked and ready for emulsification. This process typically takes about 5-7 minutes. Consistent whisking is essential to prevent the eggs from cooking too quickly on the bottom.

Slowly Adding Melted Butter

Once your egg yolk mixture is thickened and ribbon-like, remove the bowl from the heat, but keep it warm. Now, it’s time to slowly incorporate the warm, melted butter. This is the most delicate part of making Béarnaise. Begin by adding the butter a few drops at a time, whisking constantly and vigorously. As the emulsion starts to form, you can gradually increase the butter stream to a thin, steady drizzle, still whisking without interruption. The sauce will thicken and become glossy and creamy. If the sauce becomes too thick, you can thin it out with a tiny bit of warm water or a squeeze of lemon juice. If at any point the sauce looks like it’s about to break (it appears oily or separated), immediately stop adding butter and whisk vigorously until it comes back together, then resume adding butter very slowly. Continue until all the butter is incorporated, resulting in a smooth, luxurious Béarnaise sauce for your gourmet small bites.

Finishing Your Easy Béarnaise Sauce

With the emulsion perfectly formed, the final steps for your homemade Béarnaise sauce are all about adding the signature flavors and seasoning it to perfection. These last touches are what truly define this classic sauce, making it an unforgettable component of your Grilled Tenderloin Crostini. A well-finished Béarnaise sauce will be rich, tangy, and aromatic, enhancing the beef appetizer with its creamy texture and herbaceous notes. It’s the ideal complement for an elegant starter, delivering a burst of flavor with every bite.

Stirring in Fresh Tarragon

The distinctive flavor of Béarnaise sauce comes predominantly from fresh tarragon. Once the butter has been fully incorporated and your sauce is thick and creamy, gently fold in about two tablespoons of finely chopped fresh tarragon. The heat of the sauce will release the herb’s aromatic oils, infusing the Béarnaise with its characteristic anise-like and peppery notes. For an added touch of freshness and color, you can also stir in about one tablespoon of finely chopped fresh parsley. These fresh herbs are not just for flavor; they also provide a beautiful visual appeal, making your homemade Béarnaise look as good as it tastes. Ensure the herbs are well distributed throughout the sauce.

Seasoning Sauce to Taste

After incorporating the herbs, it’s time to season your Béarnaise sauce to taste. This is where you can adjust the balance of flavors to your preference. Start by adding a pinch more salt and freshly ground black pepper. Taste the sauce carefully. If it needs more acidity, add a tiny splash of lemon juice or a few more drops of white wine vinegar. If you prefer a little more warmth, a very small pinch of cayenne pepper can be added. Remember to add seasonings gradually, tasting after each addition, as it’s easier to add more than to correct an over-seasoned sauce. The finished Béarnaise should be rich, tangy, herbaceous, and perfectly balanced, ready to drizzle over your crispy crostini and tenderloin for a truly delightful gourmet small bite.

Grilling Baguette for Crispy Crostini

No Grilled Tenderloin Crostini is complete without a perfectly crispy baguette base. The crostini provides a crucial textural contrast to the tender beef and creamy Béarnaise, transforming the dish into a truly satisfying beef appetizer. Achieving that ideal golden-brown crispness is simple with a few easy steps, ensuring your party food is not only delicious but also structurally sound. Just like aiming for perfectly golden brown edges on crispy cauliflower, attention to detail here yields the best results.

Brushing Bread with Oil

Start by slicing your fresh baguette into thin rounds, about 1/2 inch thick. Arrange the slices in a single layer on a baking sheet. Using a pastry brush, lightly brush one side of each baguette slice with olive oil. The olive oil is key to achieving that desirable crisp texture and adding a subtle richness. You don’t need to drench the bread; a light, even coating is sufficient. This step also helps prevent the bread from drying out too much and burning on the grill, ensuring a beautiful, even toast. You can season the oiled side with a pinch of salt or garlic powder at this stage if you wish to add extra flavor to your crispy baguette base.

Toasting Until Golden

Preheat your grill to medium heat. Once hot, place the oiled baguette slices directly on the grill grates, oiled side down. Grill for 1-2 minutes, or until the bread has distinct grill marks and is golden brown and crispy. Keep a close eye on them, as thinly sliced bread can burn quickly. Once one side is toasted, flip the crostini and grill the other side for another 1-2 minutes until it’s also golden and crisp. If you prefer, you can also toast the crostini in a preheated oven at 375°F (190°C) for 5-7 minutes, or until golden and crisp, flipping halfway through. The goal is a firm, crunchy base that can hold up to the tenderloin and Béarnaise without becoming soggy. Let the crispy crostini cool slightly before assembling your gourmet small bites.

Assembling Grilled Tenderloin Crostini Appetizers

The moment has arrived to bring all your perfectly prepared components together into a visually stunning and incredibly delicious Grilled Tenderloin Crostini. Assembling these beef appetizer delights is a quick and satisfying process that culminates in a truly elegant starter. The combination of textures and flavors—tender beef, creamy Béarnaise, and crispy baguette—creates a harmonious gourmet small bite that is sure to be the highlight of any gathering. Presentation is key here, so take your time to arrange each component thoughtfully.

Slicing Tenderloin Thinly

Once your grilled beef tenderloin has rested sufficiently, it’s ready for slicing. Using a very sharp knife, slice the tenderloin against the grain into thin, even pieces, about 1/8 to 1/4 inch thick. Slicing against the grain is crucial for maximizing tenderness, as it shortens the muscle fibers, making each bite incredibly succulent. Aim for consistent thickness so that each crostini has a uniform, elegant appearance. You can either slice the entire tenderloin at once or slice it as needed to keep the remaining beef warm. Arrange the thinly sliced tenderloin on a platter, ready for placement on your crispy crostini bases.

Arranging Beef on Crostini

Take your freshly grilled and cooled crostini slices and arrange them on your serving platter. For each crostini, gently place one or two thin slices of beef tenderloin on top. The beef should drape gracefully over the crispy baguette, creating a visually appealing foundation. You can slightly overlap the beef slices if needed to fit them onto the crostini. Ensure that the beef is evenly distributed across all the crostini, maintaining a consistent portion size for each gourmet small bite. This step is about setting the stage for the final, luscious addition.

Drizzling with Béarnaise

The final touch for your Grilled Tenderloin Crostini is a generous drizzle of your homemade Béarnaise sauce. Using a small spoon or a squeeze bottle, carefully spoon or drizzle a dollop of the warm Béarnaise sauce over the tenderloin on each crostini. The rich, creamy sauce will beautifully complement the savory beef and crisp bread, tying all the flavors together. Garnish each crostini with a tiny sprig of fresh tarragon or a sprinkle of finely chopped chives for an extra pop of color and fresh herbaceousness. Serve immediately to enjoy the optimal temperature and texture of this exquisite beef appetizer, perfect as an elegant starter or party food.

Best Serving Suggestions for Crostini

Grilled Tenderloin Crostini are inherently versatile, making them a fantastic party food or an elegant starter for various occasions. Their rich flavors and sophisticated presentation allow them to shine whether as a standalone appetizer or part of a larger spread. For more delicious starters, be sure to browse our collection of appetizers. This gourmet small bite pairs wonderfully with specific beverages and accompaniments, enhancing the overall dining experience. Consider these suggestions to make your crostini offering truly memorable.

For a formal dinner party, present the crostini on a long, elegant platter, perhaps alongside a simple green salad with a light vinaigrette to cut through the richness. They also make an excellent prelude to a main course like crispy parmesan chicken with a rich garlic sauce. For a more casual gathering, arrange them amongst other finger foods, such as cheese and fruit platters or various dips. Think about offering small plates or napkins, as the Béarnaise can be a bit messy. A sparkling wine, such as a dry Prosecco or Champagne, provides a crisp counterpoint to the beef and Béarnaise, cleansing the palate beautifully. Alternatively, a light-bodied red wine like a Pinot Noir or Beaujolais can also complement the tenderloin without overpowering it. If you’re hosting a cocktail party, consider serving these crostini alongside other small bites like mini quiches or bruschetta, ensuring a diverse and appealing spread for all your guests.

Pro Tips for Tenderloin and Béarnaise

Elevating your Grilled Tenderloin Crostini from good to extraordinary involves a few simple pro tips for both the beef and the homemade Béarnaise sauce. These insights help ensure a truly memorable gourmet small bite, maximizing flavor and serving appeal. For more inspiration and cooking ideas, follow Carina Recipes on Pinterest or check out our Instagram for daily tips and recipes.

Marinating Beef for Flavor

While beef tenderloin is inherently flavorful, a short marinade can significantly enhance its depth and tenderness, especially for a beef appetizer. Before grilling, consider marinating the tenderloin for 30 minutes to 2 hours (no longer, as the tenderloin is already very tender and acidic marinades can break it down too much). A simple marinade of olive oil, minced garlic, fresh rosemary or thyme, a splash of Worcestershire sauce, and a touch of balsamic vinegar can add layers of savory, herbaceous notes. Ensure to pat the tenderloin dry again before seasoning and grilling to achieve a proper sear. This step is a fantastic way to infuse additional character into your elegant starter, making your party food even more delicious.

Serving Béarnaise Warm

Béarnaise sauce is best served warm, as its creamy texture and rich flavors are most pronounced at this temperature. If you make the Béarnaise ahead of time or if it cools down, you can gently rewarm it. The best method is to place the bowl of Béarnaise over a saucepan of very warm (not simmering) water, whisking constantly until it reaches a lukewarm temperature. Avoid high heat or microwaving, as this can cause the emulsion to break, resulting in a separated, oily sauce. If it becomes too thick during reheating, a few drops of warm water or lemon juice, whisked in, can help restore its consistency. A warm, velvety homemade Béarnaise is crucial for the perfect Grilled Tenderloin Crostini experience, ensuring that every gourmet small bite is as decadent as intended.

Common Questions about Crostini Recipes

When preparing an elegant starter like Grilled Tenderloin Crostini, it’s common to have questions about technique and timing. Addressing these frequently asked questions can help you create the best possible beef appetizer, ensuring your party food experience is smooth and enjoyable. These answers aim to clarify common concerns, helping you master this gourmet small bite with confidence.

Can I make Béarnaise ahead?

While homemade Béarnaise sauce is best made fresh and served immediately, it can be prepared a few hours in advance if necessary. The key is proper storage and gentle reheating. After making the sauce, transfer it to a heatproof bowl and cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the sauce to prevent a skin from forming. Refrigerate immediately. When ready to serve, gently rewarm the Béarnaise using a double boiler method, whisking constantly over very low heat until it becomes smooth and creamy again. Avoid high heat or boiling, as this will break the emulsion. You might need to whisk in a tiny amount of warm water or lemon juice to restore its original consistency. Be aware that the texture may not be quite as airy as freshly made Béarnaise, but it will still be delicious.

What beef cut works best?

For Grilled Tenderloin Crostini, beef tenderloin (also known as filet mignon, or eye fillet) is undeniably the best cut. It is exceptionally lean and incredibly tender, with a buttery texture that makes it ideal for thin slicing and serving as a gourmet small bite. Its mild flavor perfectly complements the rich Béarnaise sauce without overpowering it. While other cuts like flank steak or sirloin could technically be used, they would require different preparation methods (e.g., more marinating, different slicing techniques) and would not yield the same luxurious tenderness characteristic of this elegant starter. Stick with tenderloin for the optimal experience, ensuring your beef appetizer lives up to its sophisticated reputation.