Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Elevate your appetizer game with these Grilled Beef Tenderloin Crostini with Béarnaise Sauce. Tender slices of perfectly grilled beef tenderloin sit atop crisp crostini, complemented by a luxurious, velvety Béarnaise sauce. These bite-sized treats are the perfect combination of indulgence and sophistication, making them an ideal choice for holiday gatherings, cocktail parties, or a romantic dinner for two. With just the right balance of textures and flavors, this dish transforms simple ingredients into an impressive culinary masterpiece.

Why You’ll Love This Recipe

• Elegant Presentation: These crostini are as beautiful as they are delicious, making them a show-stopping appetizer.
• Rich Flavor: The buttery, herbaceous Béarnaise sauce enhances the tender, smoky beef.
• Perfectly Balanced: A crispy base, succulent beef, and creamy sauce create the perfect bite.
• Simple but Impressive: While it looks gourmet, this recipe is easy to prepare with step-by-step guidance.
• Customizable: Adapt the toppings or bread to suit your preferences.

Preparation Time and Servings

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 crostini (serves 4-6 as an appetizer)
• Serving Size: 2-3 crostini

Nutritional Information (per crostini)

• Calories: 210
• Carbohydrates: 8g
• Protein: 14g
• Fat: 14g
• Fiber: 1g
• Sugar: 1g

Ingredients

For the Beef Tenderloin

• 1 lb beef tenderloin
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika

For the Crostini

• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1 clove garlic, halved

For the Béarnaise Sauce

• 2 tbsp white wine vinegar
• 2 tbsp dry white wine
• 2 tbsp shallots, finely minced
• 1 tsp dried tarragon (or 1 tbsp fresh tarragon, finely chopped)
• 3 large egg yolks
• 1/2 cup unsalted butter, melted and warm
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tsp lemon juice

Optional Garnishes

• Fresh tarragon or parsley, chopped
• Cracked black pepper

Step-by-Step Instructions

Step 1: Prepare the Beef Tenderloin

1. Season the Beef: Rub the beef tenderloin with olive oil, then season it generously with salt, black pepper, garlic powder, and smoked paprika. Let the meat rest at room temperature for 20 minutes to ensure even cooking.
2. Preheat the Grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
3. Grill the Tenderloin: Sear the beef for 3-4 minutes on each side to develop a golden-brown crust. For medium-rare, grill until the internal temperature reaches 135°F. Remove the tenderloin from the grill, cover loosely with foil, and let it rest for 10 minutes before slicing thinly.

Step 2: Make the Crostini

1. Prepare the Bread: Arrange the baguette slices on a baking sheet. Brush both sides with olive oil.
2. Toast the Bread: Preheat your oven to 375°F (190°C). Bake the slices for 7-9 minutes, flipping halfway through, until golden and crisp.
3. Add Flavor: While the bread is still warm, rub each slice lightly with the cut side of a garlic clove for subtle garlic flavor.

Step 3: Make the Béarnaise Sauce

1. Start the Reduction: In a small saucepan, combine white wine vinegar, white wine, shallots, and tarragon. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain. Strain and set aside to cool slightly.
2. Prepare the Egg Yolks: In a heatproof bowl, whisk together the egg yolks and the cooled reduction. Place the bowl over a pot of simmering water (double-boiler method), ensuring the bottom doesn’t touch the water.
3. Emulsify the Sauce: Slowly drizzle in the melted butter while whisking constantly. Continue whisking until the sauce thickens to a silky consistency. Remove from heat and stir in salt, black pepper, and lemon juice. Keep warm until ready to serve.

Step 4: Assemble the Crostini

1. Layer the Ingredients: Place a slice of grilled beef tenderloin on each crostini. Spoon a dollop of Béarnaise sauce over the top.
2. Garnish: Sprinkle with chopped tarragon or parsley and a pinch of cracked black pepper for a finishing touch.

Ingredient Background

• Beef Tenderloin: Known for its tenderness and mild flavor, beef tenderloin is the perfect choice for elegant appetizers. Its lean texture pairs beautifully with rich sauces like Béarnaise.
• Béarnaise Sauce: This classic French sauce, made with butter, egg yolks, and herbs, adds a tangy, buttery complement to the smoky beef. Tarragon is the star ingredient, offering a slightly anise-like flavor.
• Baguette: The crisp, golden baguette slices provide the perfect sturdy base for the tenderloin and sauce.

Technique Tips

• Perfectly Cooked Beef: Use an instant-read thermometer to monitor the beef’s temperature. For rare, aim for 125°F; for medium, 140°F.
• Thickened Sauce: When making the Béarnaise sauce, whisk constantly and don’t rush the butter addition. Adding it slowly ensures the sauce emulsifies properly and doesn’t separate.
• Crispy Crostini: Flip the baguette slices halfway through baking to ensure even browning on both sides.

Alternative Presentation Ideas

• Mini Sandwiches: Serve the beef tenderloin and Béarnaise sauce in slider buns for a heartier appetizer.
• Vegetable Base: Use roasted zucchini or eggplant rounds instead of crostini for a gluten-free option.
• Open-Faced Tartines: Use larger slices of bread and layer the ingredients for a rustic, shareable dish.

Additional Tips for Success

• Room Temperature Beef: Allowing the beef tenderloin to come to room temperature before grilling ensures even cooking from edge to center. Cold meat placed directly on a hot grill can result in uneven doneness, with the exterior cooking too quickly while the interior remains underdone. Letting the beef rest at room temperature for 20-30 minutes helps achieve a consistent, juicy result. For added flavor, consider seasoning the beef and allowing it to sit uncovered at room temperature to create a light dry brine effect.
• Avoid Overcooking: Tenderloin is prized for its delicate texture and mild flavor, but overcooking can make it dry and tough. To avoid this, use an instant-read thermometer to monitor the internal temperature closely. Remove the beef from the grill when it is 5-10°F below your target doneness, as it will continue to cook while resting (a process known as carryover cooking). For perfect results, aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. If using a smaller cut of tenderloin, reduce cooking time to prevent overcooking.
• Warm Béarnaise Sauce: Béarnaise sauce is delicate and requires careful handling to maintain its silky texture. If making it ahead of time, store it in a thermos or keep it over very low heat in a double boiler. Stir occasionally to prevent a skin from forming on top. Reheating Béarnaise directly over high heat can cause the emulsion to break, resulting in a separated, oily sauce. If the sauce begins to cool, whisk in a small spoonful of warm water or melted butter to restore its consistency.
• Sharp Knife: A sharp knife is essential for slicing the tenderloin into clean, uniform pieces. Dull knives can tear the meat, creating uneven cuts and affecting presentation. Use a chef’s knife or carving knife with a straight edge for precise slices. For extra-thin slices, chill the beef slightly after resting, as this firms up the meat and makes it easier to cut. Slice against the grain to maximize tenderness and ensure each piece is melt-in-your-mouth perfect.
• Pat the Beef Dry: Before seasoning and grilling, pat the beef dry with paper towels. Removing excess moisture allows the meat to sear more effectively, developing a flavorful crust without steaming. This step is especially important if the tenderloin was previously frozen or marinated.
• Rest the Meat: After grilling, let the tenderloin rest for at least 10 minutes. This step is crucial for retaining juices and ensuring the meat remains tender. Tent the beef loosely with aluminum foil to keep it warm while resting, but avoid wrapping it tightly, as this can trap steam and soften the crust.
• Use Fresh Herbs: Béarnaise sauce relies on tarragon for its signature flavor, so using fresh herbs is highly recommended. Fresh tarragon provides a bright, slightly anise-like taste that complements the richness of the sauce. If fresh tarragon isn’t available, dried tarragon can be used, but reduce the amount by half, as dried herbs are more concentrated.
• Toast the Bread Evenly: For crostini, ensure the baguette slices are evenly coated with olive oil to achieve a golden, crispy texture on both sides. Use a pastry brush to distribute the oil or drizzle sparingly and spread with the back of a spoon. Toast the slices in the oven, flipping halfway through to avoid soggy centers and ensure they’re sturdy enough to hold the toppings.
• Prevent Sauce Splitting: When making Béarnaise sauce, use gentle, consistent heat and constant whisking to prevent the eggs from scrambling or the butter from separating. If the sauce begins to break, remove it from heat immediately and whisk in a teaspoon of cold water to bring it back together. A double boiler setup helps regulate the heat and reduces the risk of splitting.
• Garnish for Presentation: A small garnish can transform the crostini from delicious to show-stopping. Fresh parsley, microgreens, or a sprinkle of cracked black pepper add color and visual appeal. For an extra touch, use edible flowers or drizzle with a balsamic reduction to elevate the dish’s aesthetic.

Recipe Variations

• Peppercorn Sauce: Replace Béarnaise with a creamy peppercorn sauce for a bold, peppery flavor.
• Horseradish Cream: Use a tangy horseradish cream sauce for a zesty alternative.
• Cheesy Twist: Add a sprinkle of grated Parmesan or Gruyere over the crostini before toasting.
• Herb Crust: Coat the beef tenderloin in fresh herbs and breadcrumbs before grilling for extra flavor and texture.

Freezing and Storage

• Refrigeration: Store leftover beef and crostini separately in airtight containers. The beef will last up to 3 days, while the crostini remain crisp for 2 days.
• Freezing: Béarnaise sauce doesn’t freeze well, but the grilled beef can be frozen for up to 3 months. Slice before freezing for easy portioning. Thaw in the refrigerator before reheating.

Healthier Twist Ideas

• Lean Beef: Use a leaner cut of beef, such as sirloin or top round, to reduce fat content.
• Lightened Sauce: Replace butter in the Béarnaise with a mix of Greek yogurt and olive oil for a lighter, tangy sauce.
• Whole-Grain Bread: Use whole-grain baguettes for added fiber and nutrients.
• Vegetable Garnishes: Add a layer of arugula or microgreens under the beef for extra vitamins and a peppery bite.

Serving Suggestions for Events

• Holiday Parties: Serve these crostini as part of a festive appetizer spread with sparkling wine.
• Wedding Receptions: These elegant bites are perfect for cocktail hour, paired with a crisp Sauvignon Blanc or Pinot Noir.
• Dinner Parties: Present the crostini on a wooden board or slate platter for a rustic, inviting look. Add a bowl of Béarnaise sauce for extra dipping.

Special Equipment

• Grill or grill pan for cooking the tenderloin
• Baking sheet for the crostini
• Heatproof bowl and whisk for making Béarnaise sauce
• Instant-read thermometer to check the beef’s doneness

Frequently Asked Questions

1. Can I make the Béarnaise sauce ahead of time?
Yes, but keep it warm in a thermos or over very low heat. Béarnaise sauce doesn’t reheat well, as it may separate.

2. What’s the best wine pairing for this dish?
A dry white wine like Chardonnay complements the sauce, while a medium-bodied red like Pinot Noir pairs beautifully with the beef.

3. Can I use a different type of bread?
Absolutely! Ciabatta, sourdough, or even rye bread would work well as a base.

4. What if I don’t have a grill?
You can sear the tenderloin in a cast-iron skillet over medium-high heat, finishing it in the oven if needed.

5. Can I substitute the tenderloin?
Yes, sirloin or ribeye are excellent substitutes, though they may have a slightly different texture.

6. How do I prevent the sauce from curdling?
Whisk constantly over low heat and avoid overheating the egg yolks. Slowly adding the butter also helps emulsify the sauce.

7. How do I make this dish gluten-free?
Replace the crostini with roasted vegetable rounds or gluten-free crackers.

8. Can I make this vegetarian?
Swap the beef with grilled portobello mushrooms or roasted eggplant for a plant-based alternative.

Conclusion

Grilled Beef Tenderloin Crostini with Béarnaise Sauce is a dish that exudes elegance and flavor. From the tender, smoky beef to the buttery, herbaceous sauce, every bite is a symphony of textures and tastes. Whether served as a sophisticated appetizer or a centerpiece for special occasions, this recipe is guaranteed to impress. Try it today and savor the delicious harmony of gourmet flavors made simple!

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