Grilled Beef Tenderloin Crostini with Béarnaise Sauce
Made by Steak World
Elegant, bite-sized crostini featuring perfectly grilled beef tenderloin slices and a rich, homemade Béarnaise sauce, an impressive yet simple appetizer for any occasion.
Ingredients:
For the Crostini
- 1 french baguette (sliced into 1/2-inch rounds)
- 2-3 tbsp olive oil
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
For the Beef Tenderloin
- 1 lb beef tenderloin (filet mignon)
- 1 tsp salt (to taste)
- 1 tsp freshly ground black pepper (to taste)
- 2 tbsp olive oil
For the Bu00e9arnaise Sauce
- 2 tbsp white wine vinegar
- 2 tbsp dry white wine
- 1 tbsp shallots (minced)
- 1 tbsp fresh tarragon (chopped (plus extra for garnish))
- 2 egg yolks
- 1/2 cup unsalted butter
- 1/2 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
Directions
1. Make the Crostini
• Preheat oven to 375°F (190°C).
• Brush baguette slices lightly with olive oil on both sides, season with a little salt and pepper.
• Toast in the oven for about 8–10 minutes, flipping halfway, until golden and crisp.
2. Grill the Beef Tenderloin
• Rub the beef with olive oil, salt, and pepper.
• Grill (or sear in a hot pan) over medium-high heat for about 3–4 minutes per side for medium rare (depending on thickness).
• Let it rest for 5–10 minutes, then slice thinly.
3. Prepare Béarnaise Sauce
• In a small saucepan, combine white wine vinegar, white wine, shallots, and half the tarragon.
• Bring to a simmer and reduce to about 1 tbsp of liquid. Let it cool slightly.
• In a heatproof bowl over a double boiler (or gently on low heat), whisk egg yolks with the reduction.
• Slowly drizzle in the melted butter while whisking constantly until thickened.
• Stir in remaining tarragon, season with salt and pepper.
🧩 Assembly:
• Place a beef slice on each toasted crostini.
• Spoon a dollop of Béarnaise sauce on top.
• Garnish with extra chopped tarragon or microgreens if desired.
★ 1 Star Diabetic-Friendly Meal Plan – Flavor Without the Sugar Crash
