Name: Irresistibly Juicy Grilled Beef Tenderloin Crostini with Béarnaise Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: French
Ingredients: 1 loaf Baguette (or gluten-free baguette); 2 tablespoons Olive oil (for brushing); 2 pieces Beef tenderloin filets (2-inch thick for grilling); 1 teaspoon Kosher salt; 1 teaspoon Fresh ground pepper; 1 package Béarnaise sauce mix (or homemade Béarnaise sauce); 2 tablespoons Fresh chives (or fresh parsley as alternative)

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Introduction

Enjoy a gourmet appetizer with this irresistibly juicy grilled beef tenderloin crostini topped with rich Béarnaise sauce. Perfect for entertaining or a special treat, these crostinis combine tender beef, toasted baguette, and flavorful sauce for a delicious bite.

The dish shows several small open-faced sandwiches arranged closely on a white plate, each sandwich having three layers. The bottom layer is a thick slice of golden toasted bread with a crunchy crust and soft inside. The middle layer is a piece of medium-rare steak, dark brown on the edges and pink in the middle, showing a tender texture. The top layer is a smooth, yellowish creamy sauce generously poured over the steak, garnished with small green chopped herbs. The sandwiches sit on a white marbled surface, and the image is bright with a shallow depth of field to focus on the food details. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf Baguette (or gluten-free baguette)
2 tablespoons Olive oil (for brushing)
2 pieces Beef tenderloin filets (2-inch thick for grilling)
1 teaspoon Kosher salt
1 teaspoon Fresh ground pepper
1 package Béarnaise sauce mix (or homemade)
2 tablespoons Fresh chives (or fresh parsley as alternative)

Instructions

Step 1: Remove the beef tenderloin filets from the refrigerator 30 minutes before grilling to ensure even cooking.
Step 2: Preheat your grill to medium-high heat, aiming for 350-375°F.
Step 3: Slice the baguette at a 45-degree angle into ½ inch thick pieces and brush each slice lightly with olive oil.
Step 4: Grill the baguette slices for 1-2 minutes on each side until they are lightly toasted and crisp.
Step 5: Increase the grill temperature to high, around 450-475°F, to prepare for searing the beef.
Step 6: Season the beef tenderloin with kosher salt and fresh ground pepper, then grill the filets for 3-5 minutes per side until they reach an internal temperature of 125°F for medium-rare.
Step 7: Remove the beef from the grill and let it rest for 10 minutes to allow the juices to redistribute.
Step 8: While the beef rests, prepare the Béarnaise sauce following the package instructions or your homemade recipe.
Step 9: Slice the rested beef thinly and layer the pieces on the toasted baguette slices.
Step 10: Drizzle the Béarnaise sauce over the beef and garnish with freshly chopped chives or parsley before serving.

Tips & Variations

Use a meat thermometer to ensure perfect medium-rare doneness without overcooking.
Substitute béarnaise sauce with hollandaise or a creamy horseradish sauce for a different flavor profile.
For added texture, sprinkle a little shaved Parmesan or crumbled blue cheese on top before serving.
If grilling is not an option, you can sear the beef tenderloin in a hot cast-iron skillet and toast the baguette slices in the oven.

Storage

Store any leftover sliced beef and toasted baguette separately in airtight containers in the refrigerator for up to 2 days. Béarnaise sauce is best made fresh but can be refrigerated for one day and gently reheated. Assemble crostinis just before serving to maintain texture and flavor.

How to Serve

Small round appetizers are shown, each with three layers. The bottom layer is a thick slice of toasted baguette with a crispy, golden-brown crust and a soft white inside. The middle layer is a thick, round piece of cooked steak with a dark seared edge and a reddish-pink center. The top layer is a light beige creamy sauce gently dripping down the sides, garnished with small green herb leaves and a sprinkle of black pepper. These pieces are arranged close together on a white plate, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Béarnaise sauce ahead of time?

Yes, you can prepare it a few hours in advance and keep it warm or refrigerated. Reheat gently to avoid curdling.

What is the best cut of beef for this recipe?

Beef tenderloin is ideal due to its tenderness and mild flavor, but filet mignon or sirloin can also work well.