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Savory beef tenderloin crostini with Parmesan cream sauce is my signature appetizer for holiday gatherings and special occasions. Juicy slices of perfectly cooked beef rest on crisp baguette rounds with a rich cheesy sauce and a bright finish of herbs. This recipe delivers big steakhouse flavors but in bite-sized form perfect for impressing guests.
When I first made these for my anniversary dinner the whole table fell silent with the first bite and now they are requested at every celebration in my home.
Ingredients
- Beef tenderloin: Choose a center cut piece for the most even cooking and melt in your mouth texture
- Olive oil: Look for extra virgin for best flavor when searing the beef
- Salt and pepper: Essential for seasoning and bringing out the natural savoriness of the meat
- French baguette: Pick a fresh crusty baguette for a crisp crunchy base that holds up well
- Heavy cream: Creates that velvety sauce texture and richness
- Freshly grated Parmesan cheese: Always grate fresh for a nutty cheesy punch in the sauce
- Fresh thyme leaves: For floral subtle herbal notes dried thyme works in a pinch but fresh really shines
- Garlic: Adds aromatic depth to the sauce look for firm plump cloves
- Balsamic glaze: For a touch of sweetness and tang optional but highly recommended for balance
- Fresh parsley: Brings a pop of color and fresh flavor to finish off each bite
Step-by-Step Instructions
- Prepare the Beef:
- Pat the beef tenderloin dry and season all over with salt and pepper pressing to adhere evenly. Warm olive oil in a heavy skillet over medium high heat until shimmering. Carefully add the beef and sear each side for three to four minutes rotating with tongs so a deep brown crust forms all over. Check with an instant read thermometer for medium rare aim for about one hundred thirty five degrees Fahrenheit. Move to a plate to rest at least ten minutes so juices can redistribute then slice thinly on a slight diagonal against the grain.
- Toast the Baguette:
- Set oven to three hundred seventy five degrees Fahrenheit. Arrange baguette rounds on a baking sheet in a single layer. Brush or drizzle lightly with olive oil then sprinkle with a bit of salt. Bake eight to ten minutes until golden brown and crisp but not overly hard. Let cool just a bit.
- Make the Parmesan Cream Sauce:
- Use the skillet from the beef keeping those flavorful brown bits. Add minced garlic and stir for about one minute just until fragrant and not browned. Pour in the heavy cream and turn heat to medium stirring to bring to a gentle simmer. Sprinkle in Parmesan cheese and thyme stirring constantly as the cheese melts and sauce thickens about three to five minutes. Taste and adjust salt and pepper as needed.
- Assemble Crostini:
- Lay toasted baguette slices onto a serving platter. Top each with several shingled slices of beef tenderloin. Spoon over a generous amount of the warm Parmesan cream sauce letting it drip slightly down the sides. If using drizzle tiny zigzags of balsamic glaze for brightness.
- Garnish and Serve:
- Scatter chopped fresh parsley over each crostini to give a burst of color and fresh herbal aroma. Serve right away while everything is still warm and inviting.
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My favorite part is the deep savory sauce I could eat it with a spoon and whenever I serve these crostini my mom always recalls how my grandmother only made beef on special occasions which makes every bite extra nostalgic for us.
Storage Tips
Any extra beef tenderloin can be wrapped tightly and chilled up to two days. For best results store the sauce and crostini separately to keep everything fresh. Warm the beef gently in a skillet with a drop of broth and reheat sauce on low whisking smooth. Do not assemble until ready to serve so the bread stays crisp.
Ingredient Substitutions
If beef tenderloin is out of budget you can use a well trimmed sirloin or even roast pork tenderloin for a different twist. For the baguette any small sturdy bread like sourdough or ciabatta works just as well. For lactose intolerance swap in a rich coconut cream and a vegan hard cheese as a stand in for the sauce.
Serving Suggestions
These crostini shine at cocktail parties as a passed bite or on a platter surrounded by grapes and marinated olives. For a meal serve with a crisp salad of arugula and shaved fennel plus a glass of good cabernet. They also make a stunning first course for holiday dinners.
History of Crostini
Crostini means little toasts in Italian and date back hundreds of years as a way for Tuscan cooks to serve delicious toppings on sturdy bread slices. Originally a thrifty way to use day old bread today crostini have become a canvas for all kinds of gourmet ingredients from pate to fresh cheese and this recipe brings steakhouse flavors to this beloved classic.
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The perfect party appetizer packed with steakhouse flavors in every bite-size morsel.
Frequently Asked Questions
- → Can I prepare the beef tenderloin ahead of time?
Yes, you can sear the beef tenderloin up to 24 hours in advance and refrigerate it. When ready to serve, bring the beef to room temperature for about 30 minutes, then slice it thinly. The cream sauce and assembly should be done just before serving for best results.
- → What can I substitute for heavy cream in the sauce?
For a lighter option, you can substitute half-and-half, though the sauce won't be quite as rich. For a dairy-free alternative, full-fat coconut cream works well but will add a subtle coconut flavor. In either case, you may need to adjust the simmering time to achieve the desired thickness.
- → How do I know when the beef tenderloin is cooked properly?
For medium-rare beef (recommended for tenderloin), use a meat thermometer to reach an internal temperature of 135°F (57°C). The beef will continue cooking slightly while resting. Medium is 145°F (63°C), and medium-well is 150°F (66°C). Remember that overcooked tenderloin can become tough.
- → Can I make these crostini without a baguette?
Absolutely! Other bread options include ciabatta, sourdough, or even crackers for a gluten-reduced version. Just ensure whatever base you choose is sturdy enough to hold the beef and sauce without becoming soggy too quickly.
- → What wine pairs well with beef tenderloin crostini?
A medium-bodied red wine like Pinot Noir or Merlot complements the tenderloin beautifully. If you prefer white wine, try a full-bodied Chardonnay. The creamy Parmesan sauce pairs wonderfully with either option, making these crostini very wine-friendly.
- → How can I make this dish more budget-friendly?
While beef tenderloin is luxurious, you can substitute with less expensive cuts like sirloin or flank steak. Just be sure to slice against the grain very thinly. You could also use roast beef from the deli counter in a pinch, though the flavor profile will be different.