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Beef Tenderloin Crostini with Béarnaise Sauce

A delightful appetizer combining crispy crostini topped with perfectly seared beef tenderloin and creamy Béarnaise sauce, perfect for entertaining.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crostini
  • 1 French baguette 1 French baguette, sliced Sliced into 1/2 inch pieces
  • 1 tablespoon 1 tablespoon olive oil For brushing the baguette
  • Salt and pepper to taste For seasoning
For the Beef Tenderloin
  • 1 pound 1 pound beef tenderloin, trimmed Trim the beef tenderloin before cooking
  • 1 tablespoon 1 tablespoon Dijon mustard
  • 1 tablespoon 1 tablespoon fresh parsley, chopped Optional garnish
For the Béarnaise Sauce
  • ½ cup ½ cup unsalted butter Melted for the sauce
  • 2 large 2 egg yolks
  • 1 tablespoon 1 tablespoon white wine vinegar
  • 1 teaspoon 1 teaspoon fresh tarragon
  • 1 teaspoon 1 teaspoon lemon juice
  • Salt and pepper to taste For seasoning

Method
 

Preparation of Crostini
  1. Preheat your oven to 400°F (200°C).
  2. Brush the sliced baguette with olive oil.
  3. Sprinkle with salt and pepper before placing on a baking sheet.
  4. Bake in the oven for about 5-7 minutes until crispy.
Searing the Beef Tenderloin
  1. Season the beef tenderloin generously with salt and pepper.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Sear the beef for about 4-5 minutes on each side until golden-brown.
  4. Let it rest for about 5 minutes after cooking to retain juices.
Making the Béarnaise Sauce
  1. Melt the butter in a small saucepan over low heat.
  2. In a heatproof bowl, whisk together egg yolks, vinegar, tarragon, lemon juice, and salt.
  3. Set the bowl over simmering water and whisk until the mixture doubles in volume.
  4. Slowly drizzle in the melted butter while whisking until the sauce thickens.
  5. Adjust seasoning with additional salt and pepper if needed.
Assembling the Dish
  1. Slice the rested beef tenderloin into thin medallions.
  2. Top each toasted crostini with a slice of beef and drizzle with Béarnaise sauce.

Notes

If the Béarnaise sauce looks lumpy, whisking will improve its texture. Add more lemon juice or hot sauce for extra zest.