Looking for an appetizer to impress everyone at your next get-together? This Grilled Beef Tenderloin Crostini with Bearnaise Sauce recipe is quite simply out of this world!
I love making tasty little appetizer treats, and this wonderful crostini recipe is as easy as they are fantastic. Looking for some other appetizer ideas, why not check out this Grilled Tomato Bruschetta recipe or this super yummy Smoked Crab Dip.
The beef tenderloin filet or filet mignon is, I think, one of the best cuts of beef you can buy, although it can be expensive. The great part about this recipe is that you can serve a large crowd with only a couple of steaks!
WHAT DO YOU NEED TO MAKE Grilled Beef Tenderloin Crostinis with Bearnaise Sauce?
You can easily make this great appetizer in 20 minutes or so, and it is super easy. I chose not to make my bearnaise sauce from scratch. Making homemade bearnaise sauce with vinegar, egg yolks, butter, and lemon is nice if you have the time. But honestly, the packaged sauces on the market today are really very good and quick!
- Baguette loaf
- Olive oil
- Beef tenderloin filets
- Bearnaise sauce
- Kosher salt
- Fresh ground pepper
- Fresh chives
That’s all you need, just a handful of ingredients!
Making the Beef tenderloin crostini with bearnaise sauce
Preheat your grill to medium-high, about 350 – 375 degrees F. Slice the baguette on a 45-degree angle into 1/2 inch thick slices and lay them out on a large baking sheet. Take your filet mignon steaks out of the refrigerator 30 minutes before you plan on grilling them.
Brush both sides of the baguette slices with olive oil. Place the slices on the preheated grill. When the first side is lightly toasted, turn and toast the other side of the baguette slices. Remove from the grill and lightly salt each baguette slice with Kosher salt.
Turn the heat on your grill up to high heat, 450 – 475 degrees F. Season the steaks generously with Kosher salt and fresh ground pepper.
Cook the tenderloins over high heat for 3 – 5 minutes per side, or until they have an internal temperature of 125 degrees for medium-rare, using a meat thermometer. Be careful not to overcook the steaks; you don’t want them grilled more than medium. Remember always cook to an internal temp, not a time.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Remove the meat from the grill and set it aside. Allow the steaks to rest for 10 minutes before slicing. While the beef is resting, prepare the bearnaise sauce as per the packaged directions.
Building the Grilled Beef tenderloin crostini bites with bearnaise sauce
Once you have your bearnaise sauce prepared, layout the toasted crostini on a platter. Thinly slice the steak into approximately 1/4 – 1/2 inch thick slices. Make sure that you slice the meat against the grain. Lay a slice of the beef on top of each of the toasted crostini.
Carefully spoon about a tablespoon of the bearnaise sauce on the top of each slice of beef. Sprinkle about a 1/2 tsp of fresh chopped chives on top of the bearnaise sauce. You are now ready to serve up your delicious creation!
Is crostini hard or soft?
You definitely want your crostini hard and crunchy, not soft. When you buy your baguette and cut it into slices, the crust is hard, but the white bread inside is soft. This is why you need to toast your crostini on the grill to crisp them up.
You are putting a lot of moist toppings onto the crostini, and if it is soft, it will not be able to hold up. It will fold and fall apart when you pick it up.
Plus, when you are serving them at a party on a large platter, they may be sitting out for a time, but I guarantee that they won’t be around too long!
The other thing you want to make sure of is that your bearnaise sauce is nice and thick. If your sauce is too thin and runny, it will not stay on top of the beef slice but will drip off. Nobody likes a runny or drippy bearnaise sauce.
Can I make this ahead of time?
You can prepare parts of this fantastic appetizer ahead of time, but not all of it. You can toast the crostini ahead of time, and once they are cooled, you can keep them in a sealed plastic bag or air-tight container for 12 hours or so.
The bearnaise sauce can also be prepared ahead of time and refrigerated until you need it. You will have to reheat the sauce before assembling the crostini.
The beef, however, should be grilled and sliced just before serving. This will help ensure the best-tasting beef.
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- 1 Baguette loaf
- 3 Tbsp Olive oil
- 2 - 6oz Beef tenderloin filets (about 2 inches thick)
- 1 Package bearnaise sauce mix
- Kosher salt and fresh ground pepper
- Fresh chives for garnish
- Take the tenderloin filets out of the refrigerator at least 30 minutes before grilling to allow them to come up to room temperature.
- Preheat your grill to medium, 350 - 375 degrees F.
- Slice the baguette at a 45-degree angle into ½ inch thick slices and lay them out on a large baking sheet.
- Brush both sides of the baguette slices with olive oil.
- Place the slices directly on the preheated grill until both sides are lightly toasted. Remove from the grill and set aside. Lightly salt each baguette with Kosher or flake salt. (You can make these ahead of time and store them in an airtight plastic bag or container once cooled for up to 12 hours).
- Turn your grill up to hot 450 – 475 degrees F.
- Season the tenderloins with Kosher salt and fresh ground pepper all over, including the sides.
- Grill the tenderloins over high heat for 3-5 minutes per side, or until they have reached an internal temperature of 125 degrees F for medium-rare.
- Remove the filets from the grill and set them aside to rest for 10 minutes.
- While the steaks are resting, prepare the bearnaise sauce as per package directions.
- Lay the toasted crostini out on a large platter.
- Thinly slice the tenderloin filets and lay a slice on each of the toasted crostini.
- Spoon about a tablespoon of the bearnaise sauce over the beef on each crostini.
- Garnish with some finely chopped chives, and serve!
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet, 2-Pack, Silver
Wood Cutting Board for Kitchen, 1" Thick Butcher Block, Cheese Charcuterie Board, with Side Handles and Juice Grooves, 16x11"
Large Serving Platter Set - DELLING 16/14/12inch White Rectangular Dessert Plate/Salad Plates - Serving Trays for Parties, Sushi, Oven Safe Dinnerware Set of 3, White
Amount Per Serving: Calories: 521Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 76mgSodium: 596mgCarbohydrates: 41gFiber: 2gSugar: 4gProtein: 26g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.