Beef Tenderloin Crostini with Béarnaise Sauce

Beef Tenderloin Crostini with Béarnaise Sauce is an elegant appetizer that combines tender, perfectly cooked beef slices with crisp crostini and a rich, herb-infused Béarnaise sauce. It’s a luxurious bite-sized dish I love serving for dinner parties, holidays, or any time I want to impress with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it feels gourmet without being complicated. The beef tenderloin is juicy and flavorful, and when paired with buttery Béarnaise sauce and crunchy crostini, each bite delivers a perfect mix of textures and rich taste. It’s a classy, crowd-pleasing appetizer that’s surprisingly easy to prepare ahead and assemble just before serving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crostini:

• Baguette, sliced

• Olive oil

• Salt and pepper

For the beef tenderloin:

• Beef tenderloin, trimmed

• Olive oil

• Salt

• Black pepper

• Garlic powder (optional)

• Fresh rosemary or thyme (optional)

For the Béarnaise sauce:

• Shallots, finely minced

• White wine vinegar

• Dry white wine

• Fresh tarragon, chopped

• Egg yolks

• Unsalted butter, melted

• Lemon juice

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C). I slice the baguette, brush the pieces with olive oil, season with salt and pepper, and toast them until golden and crisp, about 8–10 minutes.

2. For the tenderloin, I season it with salt, pepper, and olive oil (sometimes I add garlic powder and rosemary). I sear it in a hot skillet until browned on all sides, then roast it in the oven at 425°F (220°C) for 20–25 minutes for medium-rare. I let it rest before slicing thinly.

3. For the Béarnaise sauce, I simmer the shallots, white wine vinegar, wine, and half the tarragon in a small saucepan until reduced. I strain it and whisk it into egg yolks over a double boiler, then slowly drizzle in melted butter until it thickens. I finish with lemon juice, salt, pepper, and the remaining tarragon.

4. To assemble, I place slices of beef on each crostini and spoon warm Béarnaise sauce over the top. I garnish with extra herbs if I want to dress it up.

Servings and timing

This recipe makes about 20 crostini, depending on the size of the baguette and beef slices. Prep takes around 20 minutes, cooking takes 30–35 minutes, and assembly takes 10 minutes—so I usually have it ready in under an hour.

Variations

I sometimes add a thin layer of horseradish cream or Dijon mustard on the crostini before topping with beef. For a smoky twist, I grill the beef instead of roasting it. If I want to simplify the sauce, I use a blender Béarnaise method or serve it with a quick garlic aioli instead. For a festive look, I add a few pomegranate seeds or microgreens on top.

storage/reheating

I store leftover components separately. The beef goes in the fridge for up to 3 days and reheats gently in a skillet or oven. The Béarnaise sauce is best fresh but can be kept for a day and gently reheated over low heat with constant stirring. I keep crostini in an airtight container at room temperature for a day or two, then crisp them up again in the oven if needed.

FAQs

Can I make this ahead of time?

Yes, I often prepare the crostini and beef the day before. I slice and assemble everything just before serving and gently reheat the sauce if needed.

What cut of beef can I use instead of tenderloin?

Sirloin or filet mignon medallions work well too. I just make sure it’s a tender cut that cooks quickly and slices thinly.

Is Béarnaise sauce hard to make?

It takes some attention, but I take my time and use low heat to keep the sauce from splitting. Using a double boiler or blender makes it more manageable.

Can I serve this dish cold?

Yes, it still tastes great at room temperature. I often serve it as a cold appetizer with chilled sauce for a summer party.

What wine pairs well with this?

I like serving it with a bold red wine like Cabernet Sauvignon or a Pinot Noir—something that complements the richness of the beef and sauce.

Conclusion

Beef Tenderloin Crostini with Béarnaise Sauce is one of my favorite appetizers for when I want to bring something classy and delicious to the table. The combo of tender meat, crisp bread, and creamy sauce is always a hit, and it’s perfect for holidays, date nights, or any gathering that calls for a little something extra.

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