Grilled Tenderloin Crostini Béarnaise

There is something about bringing together perfectly grilled beef, crisp baguette, and creamy béarnaise sauce that instantly signals a special moment. This recipe is my secret for turning a casual evening into a celebration and I promise your guests will remember every bite. The process is simple but each component brings decadent texture and flavor.

I first served these crostini on New Year’s Eve when I wanted something elegant but stress-free. Every guest asked for the recipe and now it always returns for big family milestones.

Ingredients

• Baguette sliced: Choose a crusty baguette for maximum crunch and sturdy texture
• Beef tenderloin trimmed: Known for its buttery texture and rich flavor you want the freshest cut you can find
• Salt and pepper to taste: Helps enhance the beef and balance the richness
• Olive oil for brushing: Adds golden crispness to your crostini and a subtle fruity note
• Béarnaise sauce: Brings velvety richness and a bright tarragon kick Homemade or quality store bought both work
• Fresh herbs for garnish: Think chives tarragon or parsley for color and a pop of freshness

Instructions

Preheat the Grill:

Set your grill to medium-high heat You want enough heat to sear the tenderloin but avoid burning

Season the Beef:

Sprinkle the trimmed tenderloin generously with salt and pepper on all sides This ensures the meat forms a flavor-packed crust while grilling

Grill the Beef:

Place the tenderloin on the grill Sear for about six to eight minutes on each side Turn only once You are looking for a medium rare to medium finish but go longer if you like it more done

Rest and Slice the Beef:

Transfer the grilled beef to a clean plate Tent it loosely with foil and let it rest at least ten minutes Slice it thinly against the grain for maximum tenderness

Prepare the Crostini:

Arrange baguette slices on a tray Brush both sides with olive oil Grill each piece for one to two minutes Flip once You want deep grill marks and a crisp exterior while the inside remains tender

Assemble the Crostini:

Lay a slice of beef tenderloin atop each toasted baguette spoon over a little béarnaise sauce and finish with your favorite fresh herbs

Serve:

Enjoy these right away while the bread is crisp and the beef is still warm

The fresh tarragon in the béarnaise always brings me right back to summer afternoons with my grandmother snipping herbs straight from her garden The vibrant herbal flavor was her personal touch and now it has become mine too Hosting friends and seeing their reaction to the very first bite always makes the prep worthwhile

Storage Tips

If you have leftovers store the beef and crostini components separately Keep sliced beef wrapped in foil or in an airtight container in the fridge for up to two days The baguette will stay crisp if stored at room temperature in a paper bag but reheat briefly on the grill to refresh If you have extra béarnaise cover tightly and refrigerate but bring to room temperature before serving for the best texture

Ingredient Substitutions

If you cannot find tenderloin try a sirloin or even a well marbled strip steak Just be sure to slice thin across the grain For the sauce a good quality hollandaise can substitute in a pinch Fresh tarragon is classic but chives or dill offer their own lightness and go well with the beef

Serving Suggestions

These crostini work beautifully next to a simple salad with lemon vinaigrette or served as part of a bigger appetizer spread at holiday gatherings Thinly sliced radishes or pickled onions add an extra pop Guests love customizing their toppings at the table so set out extra sauce and herbs on the side

Cultural and Historical Roots

Béarnaise sauce traces its roots to French culinary tradition typically paired with steak and grilled meats Combining juicy beef and this buttery tarragon scented sauce on toasted bread feels both rustic and refined This appetizer brings a slice of Paris to your home with very little effort

Seasonal Adaptations

Swap in grilled cherry tomatoes during summer for sweetness Mix a handful of arugula with your fresh herbs in spring For winter try a mushroom or caramelized onion topping along with the beef

Success Stories

I once brought these crostini to a family reunion and watched them disappear before making it to the table The combination of warm toasted bread rich sauce and meltingly tender beef wins over even picky eaters

Freezer Meal Conversion

While the crostini themselves are best made fresh you can grill and slice the beef ahead then freeze it in a single layer Pack tightly with parchment between slices When ready to serve thaw gently reheat and finish with toasted baguette and béarnaise

These crostini elevate any celebration and are sure to impress. With quality ingredients and a few simple steps, you’ll have a memorable feast in minutes.

Recipe FAQs

→ How do you achieve perfectly grilled tenderloin for crostini?

Season the trimmed tenderloin with salt and pepper, grill over medium-high heat for 6-8 minutes per side, and let it rest before slicing thin.

→ What kind of bread works best for these crostini?

A fresh baguette, sliced and lightly brushed with olive oil, delivers the ideal crunchy base to support the toppings.

→ How is Béarnaise sauce used in this dish?

After assembling the beef on the toasted baguette, add a spoonful of Béarnaise on top to infuse richness and tang.

→ What herbs are recommended for garnish?

Fresh tarragon, chives, or parsley complement Béarnaise and add a touch of color and flavor.

→ Can this be served as a main course?

It's designed as an appetizer, but can be adapted for a light meal by increasing portion size.