Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Impress your guests with these elegant and delicious Grilled Beef Tenderloin Crostini with Béarnaise Sauce. Perfect for a cocktail party, holiday gathering, or any special occasion, this recipe combines tender, juicy beef with a rich, flavorful béarnaise sauce atop crispy crostini. It’s a simple yet sophisticated appetizer that will have everyone coming back for more.

Why This Recipe is Perfect for Entertaining

These Grilled Beef Tenderloin Crostini are the ultimate party appetizer. They’re easy to prepare, yet they look and taste like something you’d find at a high-end restaurant. The combination of perfectly grilled beef tenderloin, creamy béarnaise sauce, and crunchy crostini makes for a bite that’s both satisfying and indulgent. Plus, the ingredients are straightforward, and the preparation can be done mostly ahead of time, making this recipe a stress-free option for hosting.

Ingredients and Kitchen Equipment

Ingredients:

• 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

Kitchen Equipment:

• Grill (gas or charcoal)
• Large baking sheet
• Basting brush
• Sharp knife
• Cutting board
• Meat thermometer
• Small saucepan (for béarnaise sauce)
• Large serving platter

Directions

1. Prepare the Baguette:

Start by slicing the baguette on a diagonal into ½-inch thick slices. Arrange the slices on a large baking sheet and brush both sides with olive oil. Preheat your grill to medium heat, around 350-375°F (175-190°C), and grill the baguette slices until they are lightly toasted on both sides. Once toasted, remove them from the grill, sprinkle lightly with kosher salt, and set them aside. These crostini can be made up to 12 hours in advance and stored in an airtight container.

2. Grill the Beef Tenderloin:

Remove the beef tenderloin filets from the refrigerator about 30 minutes before grilling to allow them to come to room temperature. This ensures even cooking. Increase the grill heat to high, around 450-475°F (230-245°C). Season the tenderloin filets generously with kosher salt and freshly ground black pepper on all sides.

Grill the tenderloin filets over high heat for about 3-5 minutes per side, depending on the thickness of the filets, until they reach an internal temperature of 125°F (52°C) for medium-rare. Once the steaks are done, remove them from the grill and let them rest for 10 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, ensuring a juicy and flavorful bite.

3. Prepare the Béarnaise Sauce:

While the beef is resting, prepare the béarnaise sauce according to the package instructions. Typically, this involves whisking the sauce mix with butter and water in a small saucepan over medium heat until thickened and creamy. Keep the sauce warm until you are ready to assemble the crostini.

4. Assemble the Crostini:

Once the beef has rested, thinly slice the tenderloin filets against the grain. Arrange the toasted crostini on a large serving platter, and place a slice of beef on each one. Spoon about a tablespoon of béarnaise sauce over the beef, then garnish with finely chopped chives. Serve immediately while the crostini are still warm.

Tips and Variations

Tips:

• Grilling the Baguette: For an extra layer of flavor, you can rub the toasted crostini with a clove of garlic before adding the beef.
• Béarnaise Sauce: If you want to make the béarnaise sauce from scratch, you can do so by making a reduction of vinegar, shallots, and tarragon, and then emulsifying it with egg yolks and butter. However, the sauce mix provides an excellent shortcut without compromising on flavor.
• Resting the Meat: Always let your beef rest after grilling. This step is non-negotiable if you want tender and juicy slices.

Variations:

• Meat Substitute: If beef tenderloin isn’t available, you can substitute it with grilled sirloin or even roasted pork tenderloin.
• Bread Alternatives: Instead of a baguette, you can use ciabatta or sourdough bread for a different texture and flavor profile.
• Herbs: Fresh tarragon or parsley can also be used as a garnish in addition to or instead of chives.

How to Store Leftovers

If you happen to have leftovers, store the grilled beef slices and béarnaise sauce separately in airtight containers in the refrigerator. The beef will keep for up to 2 days, while the béarnaise sauce is best used within 1 day. Reheat the beef gently in a pan over low heat or in the microwave on a low setting to avoid overcooking. The crostini should be stored at room temperature in an airtight container, but they are best enjoyed fresh.

Food and Drink Pairings

These Grilled Beef Tenderloin Crostini pair wonderfully with a full-bodied red wine such as Cabernet Sauvignon or Merlot. For a lighter option, a sparkling wine like Champagne or Prosecco will contrast nicely with the richness of the beef and béarnaise sauce. If you’re looking for a non-alcoholic pairing, consider a sparkling water with a splash of lemon or a robust iced tea.

FAQ

Can I make the crostini ahead of time?

Yes, you can toast the crostini up to 12 hours ahead and store them in an airtight container until ready to use. The beef and sauce are best prepared just before serving.

What is the best way to reheat the beef?

Reheat the beef slices gently over low heat to avoid drying them out. You can also warm them in the microwave on a low setting.

Can I use a different sauce?

Certainly! While béarnaise sauce is classic, you could also try a peppercorn sauce, chimichurri, or even a horseradish cream for a different flavor profile.

Call to Action

We hope you enjoy these Grilled Beef Tenderloin Crostini with Béarnaise Sauce as much as we do! They’re sure to be a hit at your next gathering. If you love this recipe, please share it with your friends and family, and don’t forget to subscribe to our blog for more mouthwatering recipes and entertaining tips. Happy cooking!

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