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Beef Tenderloin Crostini with Béarnaise Sauce: Impress in Minutes with a Gourmet Appetizer

If you’re pressed for time but still want to wow guests (or yourself), these Beef Tenderloin Crostini with Béarnaise Sauce are your new go-to. Picture tender slices of beef on crisp baguette rounds, finished with a silky, slightly tangy béarnaise — it’s elegant enough for a dinner party and easy enough for a weeknight that somehow turned into “treat-yourself” night. I promise: you’ll look like you rehearsed this.

Why you’ll also love this recipe: it’s quick, forgiving, and feels fancy without demanding chef-level patience. Plus, it’s a perfect bridge between simple comfort food and something a little more special when you want to celebrate without the fuss.

If you love pairing savory bites with a sweet finish, don’t miss this cozy cake that’s one of my favorites for after a small gathering: Applesauce Cake with Cinnamon Cream Cheese Frosting.

Why You’ll Love Beef Tenderloin Crostini with Béarnaise Sauce

This Beef Tenderloin Crostini with Béarnaise Sauce checks a lot of boxes: elegant flavor, quick assembly, and high “wow” factor. It’s ideal for busy moms who need to impress PTA friends, professionals hosting a casual work crowd, or anyone who wants restaurant-style bites at home. The béarnaise brings brightness and silkiness, while the seared tenderloin keeps every bite juicy and satisfying.

Secondary keywords like beef crostini and steak crostini pop up naturally in the method below, so if you’re searching for an easy appetizer or a show-stopping hors d’oeuvre, you’re in the right place.

Ingredients

Yields about 20 crostini (serves 6–8 as an appetizer)

For the crostini and beef:

• 1 French baguette, sliced on the diagonal into 20 slices
• 2 tablespoons olive oil
• 1 lb beef tenderloin (filet mignon), trimmed
• Salt and freshly ground black pepper
• 2 tablespoons butter
• 1 garlic clove, halved (optional, for rubbing the toasts)
• Fresh chives or microgreens, for garnish

For the béarnaise sauce:

• 3 large egg yolks
• 1 tablespoon white wine vinegar
• 1 tablespoon dry white wine (or water)
• 1 small shallot, minced
• 2 tablespoons fresh tarragon, chopped (reserve a little for garnish)
• 1/2 cup (1 stick) unsalted butter, melted and kept warm
• Juice of 1/2 lemon
• Salt and white pepper to taste

Optional finishing touch:

• Flaky sea salt
• A few drops of good-quality olive oil on toasted bread

Notes: If you’re short on time, you can use a high-quality store-bought béarnaise or hollandaise and still end up with fabulous beef crostini. For a slightly different herb note, try half tarragon and half parsley.

Step-by-Step Directions

1. Prep the baguette:

   • Preheat oven to 400°F (200°C). Brush both sides of each baguette slice lightly with olive oil. Arrange on a baking sheet and toast for 6–8 minutes, flipping halfway, until golden and crisp. If you like garlicky crostini, rub the warm toasts with a halved garlic clove once they come out of the oven.

2. Make the béarnaise (start this before cooking the beef so it’s ready):

   • In a small saucepan over medium heat, combine the shallot, white wine vinegar, white wine (or water), and half the tarragon. Reduce until only about 1 tablespoon of liquid remains — this is your flavorful reduction. Let it cool slightly.
   • In a heatproof bowl, whisk the egg yolks with the warm reduction. Place the bowl over a pot of gently simmering water (double boiler) making sure the bowl doesn’t touch the water. Whisk constantly until the yolks thicken and become pale.
   • Slowly drizzle in the warm melted butter while whisking constantly, until the sauce is thick and glossy. Stir in lemon juice, remaining tarragon, and season with salt and white pepper. If the sauce becomes too thick, whisk in a teaspoon of warm water. Keep warm but off the heat.

3. Cook the beef:

   • Pat the tenderloin dry and season generously with salt and pepper. Heat a heavy skillet (cast iron is ideal) over medium-high heat with the butter. When foaming, sear the tenderloin on all sides until nicely browned, about 2–3 minutes per side. For medium-rare, cook until an instant-read thermometer reads 125–130°F (it will rise to about 135°F resting). Adjust for desired doneness.
   • Remove the beef to a cutting board and let it rest for 8–10 minutes. Slice thinly against the grain into medallions.

4. Assemble the crostini:

   • Place a slice of beef on each toasted baguette round. Spoon a small dollop of béarnaise over the beef. Garnish with chopped chives or a tiny sprig of tarragon and a pinch of flaky sea salt.
   • Arrange on a platter and serve immediately. If assembling a little early, keep béarnaise warm in a thermos or over a very low electric warming tray; cold béarnaise can thicken and lose its silkiness.

5. Serving tip:

   • These are best eaten right away. If you must hold them, keep the toasted bread separate and assemble just before serving to keep the crostini crisp.

Cooking Tips & Tricks

• Don’t panic if your béarnaise looks a bit lumpy at first. A quick whisk over low heat or adding a teaspoon of warm water while whisking usually brings it back. If it splits completely, start with a fresh egg yolk in a clean bowl and slowly whisk the broken sauce into it — like magic, it often comes back.
• Use a thermometer. Busy lives mean multitasking, and a quick temp check takes the guesswork out of steak doneness.
• If you’re making this for a crowd, sear multiple tenderloin pieces ahead and slice just before serving. Keep slices loosely tented with foil to stay warm.
• For a lighter version, swap half the butter in the béarnaise for grapeseed oil — it keeps the silk without being overpowering.

Quick Variations

• Mini sliders: Turn this into small open-face sliders by cutting the baguette slices to different shapes and topping with caramelized onions.
• Spice it up: Add a teaspoon of whole-grain mustard into the béarnaise for a mustardy kick.
• Vegetarian swap: Replace beef with thickly sliced seared portobello and use the béarnaise over it for a hearty meatless option.

I’ll never forget the first time I made a version of this for a small family gathering. Patricia and I were juggling a potluck of mismatched dishes, but these crostini disappeared first. My niece leaned over and whispered, “Aunt Anna, you made steak for my snack?” Best compliment ever.

If you’re looking for more crowd-pleasing savory ideas for your next gathering, these ricotta-packed meatballs are a family favorite: Chicken Ricotta Meatballs with Spinach Alfredo Sauce.

FAQs — Beef Crostini & Béarnaise Basics

Q: Can I substitute filet mignon for another cut of beef?
A: Yes. Sirloin or strip steak can work if sliced thinly after resting. They’ll be less tender than tenderloin but still delicious. For budget-friendly options, marinate flank steak briefly and slice thin across the grain.

Q: Is béarnaise safe to make with egg yolks?
A: Absolutely, as long as you cook the yolks gently over a double boiler until thickened. If raw eggs are a concern (pregnancy, immune issues), use a pasteurized egg yolk product or a high-quality store-bought sauce warmed gently.

Q: How do I store leftovers?
A: Store beef and béarnaise separately. Beef can be refrigerated up to 2 days; béarnaise is best used the same day but will keep 24 hours in the fridge. Reheat béarnaise gently over very low heat or whisk in a warm water bath.

Q: Can I make béarnaise in a blender?
A: Yes, a blender method can be quicker and easier for some. Blend the yolks with the reduction, then slowly add warm melted butter in a steady stream. You’ll still want to finish with lemon and tarragon and keep an eye on thickness.

Q: What if my sauce breaks (separates)?
A: Stop adding butter, remove from heat, and whisk in a teaspoon of warm water or a fresh egg yolk. Then very slowly whisk the broken sauce back in. It’s fixable — like many life setbacks.

Pairings & Serving Ideas

• Serve these crostini with a crisp white wine like Sauvignon Blanc or a light red like Pinot Noir.
• For a full appetizer spread, add marinated olives, a cheese board, or a bright salad to balance richness.
• Leftover crostini (assembled) aren’t recommended, but you can turn leftover beef into a hearty salad the next day.

Conclusion

These Beef Tenderloin Crostini with Béarnaise Sauce are the kind of recipe that earns compliments and repeats. They’re approachable for busy cooks yet impressive enough for guests — a delicious way to bring a little luxury to weeknights or weekend gatherings. If you want inspiration for a grilled version or another take on this classic, check out this grilled variation for techniques and ideas: Grilled Beef Tenderloin Crostini With Béarnaise Sauce and another step-by-step grilled approach here: Grilled Beef Tenderloin Crostini with Béarnaise Sauce. Happy cooking — and don’t forget to tell your guests you made it “just like a pro.”

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Beef Tenderloin Crostini with Béarnaise Sauce is the perfect recipe for busy hosts. Quick, elegant, and delicious — these crostini impress every time. Try them today!