Beef Tenderloin Crostini with Parmesan Cream Sauce
These beef tenderloin crostini are the best appetizer for parties, combining juicy seared beef, toasted baguette, and velvety Parmesan cream sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12
- Category: Appetizer / Hors d’oeuvre
- Method: Baking & Searing
- Cuisine: American / French-Inspired
Ingredients
1 baguette, thinly sliced
2 tablespoons olive oil
1 pound beef tenderloin, trimmed
Salt and pepper, to taste
2 tablespoons butter
2 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (optional)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C).
Toast Baguette: Arrange baguette slices on a baking sheet, drizzle with olive oil, and toast for 5–7 minutes until golden brown.
Prepare Beef: Season the beef tenderloin with salt and pepper.
Sear Beef: In a large skillet, melt the butter over medium-high heat. Add the minced garlic and sear the beef on all sides for 2–3 minutes per side, or until desired doneness.
Rest Beef: Let the beef rest for 5 minutes before slicing thinly.
Make Parmesan Cream Sauce: In a small saucepan, heat the heavy cream over medium heat. Stir in Parmesan cheese, Dijon mustard, and black pepper. Cook until thickened, about 5 minutes.
Assemble Crostini: Top each toasted baguette slice with a slice of beef. Drizzle with Parmesan cream sauce.
Garnish & Serve: Garnish with fresh parsley if desired. Serve immediately.
Notes
Make Ahead: Crostini can be toasted in advance; assemble just before serving for best texture.
Beef Options: Substitute with filet mignon or sirloin if preferred.
Cheese Variations: Try Asiago or Gruyère for a slightly different flavor.
Extra Flavor: Add a drizzle of balsamic glaze for a touch of sweetness.
Storage: Leftover beef and sauce can be stored separately in the fridge for up to 2 days. Reheat gently before assembling.
