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Beef Tenderloin Crostini with Parmesan Cream Sauce

A fancy-looking appetizer that combines tender beef with a silky parmesan cream sauce on crispy crostini. Perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American, Gourmet
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crostini
  • 1 French baguette 1 French baguette, sliced into 1/2-inch rounds (about 24 slices) About 24 slices
  • 3 tbsp 3 tbsp olive oil
  • 1 tbsp 1 tbsp unsalted butter, melted
  • 1 clove 1 garlic clove, halved (optional, for rubbing on toasted bread) Optional for added flavor
For the beef
  • 1 lb 1 lb beef tenderloin (or filet mignon), trimmed
  • 1 tsp 1 tsp kosher salt
  • 1/2 tsp 1/2 tsp black pepper
  • 1 tbsp 1 tbsp olive oil
  • 1 tbsp 1 tbsp butter
For the Parmesan Cream Sauce
  • 1 tbsp 1 tbsp butter
  • 1 small 1 small shallot, finely chopped (or 1/4 small onion)
  • 1 clove 1 garlic clove, minced
  • 1/4 cup 1/4 cup dry white wine (or beef stock if you prefer no alcohol)
  • 1 cup 1 cup heavy cream
  • 3/4 cup 3/4 cup freshly grated Parmesan cheese
  • 1 tsp 1 tsp Dijon mustard
  • 1 tsp 1 tsp lemon juice
  • Salt and pepper to taste
Garnishes (optional)
  • Fresh thyme or chives
  • Arugula leaves
  • Balsamic glaze drizzle

Method
 

Prep the baguette and oven
  1. Preheat your oven to 400°F (200°C).
  2. Toss baguette slices with olive oil and melted butter. Arrange on a baking sheet in a single layer.
  3. Toast in the oven for 8–10 minutes, flipping once, until golden and crisp. Rub with the cut side of a garlic clove if desired.
Season and sear the beef
  1. Pat the beef tenderloin dry and season all over with salt and pepper.
  2. Heat olive oil and butter in a hot skillet over medium-high heat.
  3. Sear the tenderloin for 2–3 minutes per side for medium-rare, adjusting for thickness and preferred doneness.
  4. Transfer to a cutting board and let rest for 8–10 minutes before thinly slicing against the grain.
Make the Parmesan cream sauce
  1. In a saucepan over medium heat, melt butter and add chopped shallot. Cook until translucent, about 2–3 minutes.
  2. Add minced garlic and cook for an additional 30 seconds.
  3. Pour in white wine to deglaze the pan, scraping up any browned bits. Let it reduce by half, about 2 minutes.
  4. Stir in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until slightly thickened.
  5. Reduce heat to low and whisk in Parmesan cheese until smooth. Add Dijon mustard and lemon juice, seasoning to taste with salt and pepper.
Assemble the crostini
  1. Spoon a small pool of warm Parmesan cream sauce onto each crostini.
  2. Top with a thin slice of beef tenderloin and additional sauce if desired.
  3. Garnish with thyme, chives, or arugula, and drizzle with balsamic glaze.
Serve and enjoy
  1. Arrange on a platter and serve warm. Best eaten soon after assembly.

Notes

Want ultra-thin beef slices? Freeze the tenderloin for 20–30 minutes first. Make the sauce ahead and rewarm gently. Keep crostini crisp: don’t assemble too early.