Juicy Grilled Beef Tenderloin Crostini With Béarnaise

These crostini are a celebration of texture and flavor. Beef tenderloin is grilled to perfection, sliced thin, and paired with lightly toasted baguette slices. The classic Béarnaise sauce adds richness, subtle acidity, and an aromatic punch, making each bite indulgent yet balanced.

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Why Grilled Beef Tenderloin Crostini Are the Ultimate Elegant Appetizer

Appetizers set the tone for a meal, and nothing says gourmet and indulgent quite like beef tenderloin crostini topped with Béarnaise sauce. The combination of juicy, tender beef, toasted crostini, and rich, tangy Béarnaise is pure sophistication in bite-sized form.

This recipe is perfect for dinner parties, holiday gatherings, or wine nights, impressing guests without requiring complicated plating. Each crostini is a balance of textures and flavors: crunchy bread, succulent beef, and creamy, herb-infused sauce that elevates every bite.

Making this dish from scratch allows you to control the quality of each component, ensuring an unforgettable appetizer that’s as beautiful to serve as it is delicious to eat.

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Ingredients

Crostini

• 1 baguette, sliced into ½-inch rounds
• 2 tablespoons olive oil
• Pinch of salt

Beef Tenderloin

• 1 lb beef tenderloin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil

Béarnaise Sauce

• ½ cup unsalted butter
• 2 egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon water
• 1 tablespoon fresh tarragon, chopped
• Salt and black pepper, to taste
• Optional: squeeze of lemon juice

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Instructions

Preparing the Crostini

1. Preheat oven to 375°F (190°C).
2. Brush baguette slices lightly with olive oil and sprinkle with salt.
3. Toast in oven for 8–10 minutes until golden and crisp. Set aside.

Cooking the Beef Tenderloin

4. Preheat grill or grill pan to medium-high heat.
5. Rub tenderloin with olive oil, salt, pepper, garlic powder, and smoked paprika.
6. Grill beef for 4–5 minutes per side (for medium-rare) or until desired doneness.
7. Remove from heat and let rest for 5 minutes. Slice thinly against the grain.

Making Béarnaise Sauce

8. In a small saucepan, melt butter over low heat.
9. In a heatproof bowl, whisk egg yolks, white wine vinegar, and water over a simmering water bath.
10. Slowly drizzle in melted butter while whisking until sauce thickens.
11. Stir in tarragon, season with salt, pepper, and optional lemon juice.

Assembling the Crostini

12. Place beef slices on toasted baguette rounds.
13. Spoon a small amount of Béarnaise sauce over the beef.
14. Garnish with extra chopped tarragon or microgreens. Serve immediately.

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Flavor and Texture Notes

The key to perfect crostini lies in balance: crunchy baguette, tender beef, and silky Béarnaise. Fresh tarragon in the sauce cuts through the richness, while the grill adds a subtle smokiness to the beef, enhancing the overall flavor profile.

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Common Mistakes to Avoid

• Overcooking beef (use a thermometer if needed)
• Heating Béarnaise too quickly (sauce can curdle)
• Skipping resting for the beef
• Using stale or soft bread for crostini

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Flavor Variations

• Mini Caprese Crostini: Swap beef for tomato and mozzarella, drizzle with balsamic
• Horseradish Kick: Add horseradish to Béarnaise for a spicy twist
• Mushroom Crostini: Sautéed mushrooms instead of beef for a vegetarian version

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Storage and Serving Tips

Crostini are best served immediately. Béarnaise sauce can be kept warm over a double boiler for 15–20 minutes but should not sit too long. Beef can be prepared ahead and reheated slightly before assembly. Serve with wine or sparkling water for a refined presentation.

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