Beef Tenderloin Parmesan Crostini (Print Version)
# Ingredients:
→ Meat
01 -
1 lb beef tenderloin
→ Base
02 -
1 French baguette, sliced into 1/2 inch rounds
→ Sauce
03 -
1 cup heavy cream
04 -
1 cup freshly grated Parmesan cheese
05 -
2 cloves garlic, minced
→ Seasonings & Aromatics
06 -
1 tablespoon olive oil
07 -
Salt and pepper, to taste
08 -
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
→ Garnish
09 -
1 tablespoon balsamic glaze (optional)
10 -
Fresh parsley, chopped
# Instructions:
01 -
Season the beef tenderloin generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Add the beef and sear for 3-4 minutes on each side, or until it reaches your desired doneness. For medium-rare, aim for about 135°F (57°C). Remove from the pan and let it rest for 10 minutes before slicing thinly against the grain.
02 -
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Lightly brush them with olive oil and sprinkle with salt. Bake for about 8-10 minutes, until golden and toasted.
03 -
In the same skillet used for the beef, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Add the grated Parmesan cheese and thyme, stirring continuously until the cheese melts and the sauce thickens (about 3-5 minutes). Season with additional salt and pepper to taste.
04 -
Place a few slices of the rested beef tenderloin on each toasted baguette slice. Drizzle with the Parmesan cream sauce and optionally drizzle with balsamic glaze for added flavor.
05 -
Sprinkle chopped fresh parsley on top for garnish. Serve immediately while the crostini are still warm.
# Notes:
01 -
For best results, slice the beef tenderloin as thinly as possible after resting to ensure tenderness.