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Grilled Beef Tenderloin Crostini with Béarnaise Sauce — A Fancy-Feeling Appetizer for Busy Nights

There’s nothing like a little show-stopping food that doesn’t actually make your weeknight feel longer. Grilled Beef Tenderloin Crostini with Béarnaise Sauce is the kind of dish that makes your guests ooh and aah while you secretly pat yourself on the back for pulling off something elegant without a meltdown. Whether you’re juggling work emails, kids’ schedules, or just craving something special, this recipe gives you restaurant vibes with home-kitchen simplicity. As I always say in my kitchen, a little flair goes a long way—especially when paired with a glass of wine and a cleanup plan.

If you like the idea of pairing a savory crostini with a silky sauce but want a sweet finish later, you might enjoy my applesauce cake with cinnamon cream cheese frosting for dessert—try it here: Applesauce Cake with Cinnamon Cream Cheese Frosting.

Why You’ll Love This Grilled Beef Tenderloin Crostini with Béarnaise Sauce

• Quick to assemble, but feels luxurious.
• Great for entertaining, date nights, or a grown-up snack that impresses picky eaters.
• You can make parts ahead—cook the tenderloin and keep the béarnaise warm while you toast the crostini.

Ingredients
(Serves about 8–10 appetizer crostini)

For the crostini:

• 1 baguette, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 clove garlic, halved (for rubbing)
• Salt and pepper, to taste

For the grilled beef:

• 1.25–1.5 lb beef tenderloin, trimmed and cut into 8–10 medallions (about 1–1.25 inches thick)
• 1–2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp fresh thyme leaves (optional)

For the béarnaise sauce:

• 1/4 cup white wine vinegar
• 1/4 cup dry white wine or water
• 2 tbsp finely chopped shallot
• 2 tbsp fresh tarragon leaves, divided (plus extra for garnish)
• 3 large egg yolks
• 1/2 cup (1 stick) unsalted butter, melted and hot
• Salt and a pinch of cayenne or white pepper
• 1–2 tsp lemon juice, to taste

Optional toppings and garnishes:

• Microgreens or arugula
• Thinly sliced radish for crunch
• Lemon wedges

Simple Equipment Notes

• Grill or grill pan
• Small saucepan for béarnaise reduction
• Heatproof bowl for whisking or a small blender/immersion blender (I’ll give a quick shortcut below)
• Baking sheet and brush for crostini

Step-by-Step Directions

1. Prep the crostini:

   • Preheat your oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush each side lightly with olive oil and sprinkle with a pinch of salt.
   • Bake 6–8 minutes, flipping halfway, until golden and crisp. Rub the warm slices lightly with the halved garlic for a hint of flavor. Set aside.

2. Make the béarnaise reduction:

   • In a small saucepan, combine white wine vinegar, white wine (or water), shallot, and half the tarragon. Bring to a gentle simmer over medium heat and reduce until almost all liquid is gone—about 3–5 minutes. Strain and reserve the infused liquid. Let it cool slightly.
   • Tip: If you want a foolproof shortcut, skip the reduction and use 1 tbsp lemon juice + 2 tbsp white wine for a lighter shortcut béarnaise—still tasty and saves time.

3. Prepare the béarnaise sauce:

   • In a heatproof bowl set over (but not touching) simmering water, whisk the egg yolks with the reduced liquid until pale and slightly thickened.
   • Slowly drizzle in the hot melted butter while whisking continually until the sauce is glossy and thick. Stir in the remaining tarragon, lemon juice, salt, and a pinch of cayenne. Keep warm over very low heat or in a thermos. (If it gets too thick, whisk in a teaspoon of warm water.)
   • Shortcut blender method: Place yolks and reduction in a blender. With blender running, slowly pour in hot butter through the lid opening until sauce emulsifies. Finish with tarragon and lemon. Faster, and great if whisking over heat makes you nervous.

4. Season and grill the beef:

   • Pat tenderloin medallions dry. Rub lightly with olive oil, salt, pepper, and thyme.
   • Grill over high heat (or use a hot grill pan) 2–3 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 125–130°F (it will rise as it rests). Rest the medallions 5 minutes before slicing thinly.

5. Assemble:

   • Place a small spoonful of béarnaise on each crostini. Top with a slice of grilled beef, a few microgreens, and an optional radish slice for crunch. Finish with a tiny sprinkle of chopped tarragon and a grind of black pepper.

6. Serve:

   • Serve immediately while crostini are crisp and sauce is warm. These pair beautifully with a crisp white wine or a light red.

Cooking Tips (so you don’t have to panic mid-party)

• Be brave with the béarnaise but not reckless. If your sauce starts to separate, whisk in a teaspoon of cold water or start over with a fresh yolk and slowly add the broken sauce into it.
• Make the béarnaise ahead and keep it warm in a thermos or a bowl over very low heat (stir occasionally). Do not let it boil.
• If you don’t have beef tenderloin, filet mignon or a center-cut sirloin steak work fine. Just adjust grilling time for thickness.
• Want extra crunch? Lightly toast the crostini under broiler for 1–2 minutes, but watch closely—bread goes from golden to charcoal faster than kids leave toys on the floor.
• For smoky flavor without a grill, use a cast iron skillet and finish with a splash of Worcestershire sauce.

A Little Story from My Kitchen
My sister Patricia and I first put this on the menu for a small dinner party that was supposed to be casual. I spent the afternoon fretting about timing and whether I’d have to sprint to the store for additional tarragon. In the end, it was the easiest part of the night—guests kept popping back for “just one more,” and the kids (who declared themselves too cool for appetizers) actually asked for seconds. That’s when I learned: a little elegance can make an ordinary evening feel special, without stealing your whole day.

Pairing Ideas

• Wines: A buttery Chardonnay or a light Pinot Noir balances the rich béarnaise and tender beef.
• Side dishes: Serve with a simple salad or a bowl of roasted fingerling potatoes for a heartier spread.
• For a full dinner, try pairing these crostini with my savory Chicken Ricotta Meatballs with Spinach Alfredo Sauce—another crowd-pleaser you can find here: Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

FAQs
Q: Can I make the béarnaise dairy-free?
A: You can try using a clarified butter alternative or vegan butter, but béarnaise relies on butter’s fat for texture. Another option is a tangy herb vinaigrette—different vibe, still delicious.

Q: How long will leftovers keep?
A: Keep components separate. Beef: refrigerated up to 2 days. Béarnaise: up to 24 hours in airtight container (reheat gently). Crostini will get soft—toast again briefly before serving.

Q: Can I use leftover steak instead of grilling fresh?
A: Absolutely. Thinly slice cold steak and warm for 10-15 seconds in a hot pan or under broiler; then top crostini and spoon warm béarnaise overtop.

Q: Is béarnaise hard to make?
A: It’s one of those sauces that feels fancy but is doable. Using an immersion blender or blender cuts down on technique stress. If you’re nervous, practice once when you’re not hosting.

Q: What’s the best way to keep béarnaise from breaking?
A: Control the heat—egg yolks and butter don’t like extremes. If your sauce begins to separate, whisk in a little cold water or start with a fresh egg yolk and slowly add in the sauce.

Final Notes and Timing Plan (for busy cooks)

• Prep crostini and béarnaise ahead. Grill beef last so it’s hot. This timeline keeps the evening relaxed:
  • Morning or earlier: make béarnaise and refrigerate (reheat gently).
  • 30 minutes before guests: toast crostini; prep garnish.
  • 10 minutes before: grill tenderloin; slice and assemble.

Conclusion

Grilled Beef Tenderloin Crostini with Béarnaise Sauce is my go-to when I want something that reads “fancy” but plays well with a hectic schedule. It’s forgiving, pretty, and—let’s be honest—a little addictive. If you want an extra reference or inspiration for plating and variations, check out this take on Grilled Beef Tenderloin Crostini With Béarnaise Sauce for another perspective: Grilled Beef Tenderloin Crostini With Béarnaise Sauce. For more recipe ideas that pair well with this appetizer or help you plan the full menu, have a look at this version too: Grilled Beef Tenderloin Crostini with Béarnaise Sauce.

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Grilled Beef Tenderloin Crostini with Béarnaise Sauce is the perfect recipe for busy hosts: quick, elegant, and delicious. Impress guests with ease.