Ingredients for Juicy Grilled Beef Tenderloin Crostini With Béarnaise

• Beef Tenderloin: The essential star of these amazing Grilled Beef Tenderloin Crostini. Choose a high-quality cut for ultimate tenderness and flavor.
• Baguette: The foundation for your crispy crostini base. Day-old bread toasts up perfectly without becoming too hard.
• Unsalted Butter: Essential for creating the rich, emulsified béarnaise sauce. Unsalted butter allows for precise control over the final seasoning.
• Large Egg Yolks: The critical emulsifying agent for the béarnaise sauce. Ensure they are fresh and at room temperature for best results.
• Shallots: Provides a delicate, aromatic base for the béarnaise reduction. Mincing them finely ensures even flavor distribution.
• White Wine Vinegar: Creates the necessary acidic tang for the béarnaise reduction. Use a good quality vinegar for a cleaner taste.
• Fresh Tarragon: The signature herb defining the classic flavor of this béarnaise. Use fresh tarragon for its distinct anise-like notes.
• Fresh Parsley: Adds a touch of herbaceous freshness and vibrant color to the finished dish. Flat-leaf parsley is preferred.
• Extra Virgin Olive Oil: Used for searing the beef tenderloin and brushing the crostini. A good quality oil enhances overall flavor.
• Dijon Mustard: Offers a subtle, piquant kick to the béarnaise, balancing its richness. Choose a smooth, high-quality Dijon.
• Kosher Salt: An essential seasoning for both the beef and the béarnaise, enhancing all flavors. Adjust to your preference.
• Freshly Ground Black Pepper: Provides a sharp, aromatic counterpoint to the rich ingredients. Freshly ground pepper is always superior for flavor.
• Cayenne Pepper: Adds a very subtle warmth and depth to the béarnaise without making it spicy. Use sparingly.
• Fresh Chives: A beautiful, delicate garnish adding mild oniony freshness and vibrant color. Essential for the perfect crostini finish.
• Fresh Lemon Juice: A final squeeze brightens the béarnaise sauce, cutting through its richness. Always use freshly squeezed for optimal flavor.

How to Make Juicy Grilled Beef Tenderloin Crostini With Béarnaise

Prep Béarnaise Base:

Mince shallots, tarragon, vinegar, and black pepper; reduce until almost dry. Slice baguette for crostini, brush with olive oil. This sets up the critical béarnaise and crostini foundation for your Juicy Grilled Beef Tenderloin Crostini.

Season Beef:

Pat beef tenderloin dry, rub with olive oil, salt, and pepper. Meanwhile, set up a double boiler for your béarnaise. Whisk egg yolks into the cooled shallot reduction over low heat until thickened.

Emulsify Béarnaise:

Slowly whisk cold, cubed butter into the egg yolk mixture, bit by bit, maintaining a steady emulsion. Remove from heat, stir in Dijon, tarragon, chives, lemon juice, and cayenne, keeping it warm for your Juicy Grilled Beef Tenderloin Crostini.

Grill Beef & Toast:

Grill beef tenderloin over medium-high heat to desired doneness (125-130°F for medium-rare), about 20-25 minutes. Toast baguette slices until golden and crisp, about 5-7 minutes. Let beef rest for 10 minutes.

Slice Beef:

Once rested, thinly slice the grilled beef tenderloin against the grain. This ensures maximum tenderness and juiciness for your crostini. Prepare these perfect slices for your Juicy Grilled Beef Tenderloin Crostini With Béarnaise.

Assemble Crostini:

Spoon a dollop of creamy béarnaise onto each toasted crostini. Top with a slice of the juicy grilled beef tenderloin. Arrange them beautifully on a serving platter, preparing for the final presentation.

Garnish & Serve:

Garnish your stunning Juicy Grilled Beef Tenderloin Crostini With Béarnaise with fresh tarragon and chives. Serve immediately to capture the perfect blend of tender beef, crispy bread, and rich sauce. Guests will love it!

How to Store Juicy Grilled Beef Tenderloin Crostini With Béarnaise

To store Juicy Grilled Beef Tenderloin Crostini, separate components. Place leftover sliced beef and béarnaise in separate, airtight containers and refrigerate promptly for up to 3-4 days. Storing assembled crostini will lead to soggy bread; don’t do what I did. Discard if beef smells off or béarnaise looks curdled.

For make-ahead ease, prepare béarnaise base and grill beef up to a day ahead, refrigerating separately. Gently reheat beef before slicing. Assemble crostini just before serving for ultimate freshness and crispness. Avoid stacking assembled crostini; they don’t reheat well.

What to Serve with Juicy Grilled Beef Tenderloin Crostini With Béarnaise

To serve these stunning crostini, arrange them beautifully on a large platter. Garnish with extra fresh tarragon and chives for a vibrant, appealing presentation. It’s perfect to enjoy them immediately while the beef is tender and the crostini are crisp. They pair wonderfully with a crisp, dry white wine like Sauvignon Blanc or a light, refreshing salad.

My personal favorite way to serve these is as a sophisticated appetizer during holiday gatherings. They are easy for guests to grab, incredibly impressive, and create a truly memorable culinary experience that everyone will enjoy.

Frequently Asked Questions

→ How do I prevent my béarnaise sauce from breaking while making The Ultimate Juicy Grilled Beef Tenderloin Crostini?

Whisk cold butter very slowly, bit by bit, into the egg yolk mixture over low heat. Maintaining a steady, gentle emulsion is critical to avoid a curdled mess. Trust me, I learned this the hard way.

→ Can I use a different cut of beef instead of tenderloin for these crostini?

While tenderloin offers ultimate tenderness, you could use a sirloin or flank steak for a more economical option. Ensure you slice it thinly against the grain for best results. It won’t be quite the same, but still delicious.

→ Can I make the Juicy Grilled Beef Tenderloin Crostini components ahead for easier entertaining?

Yes, you can prep the béarnaise base and grill the beef up to a day ahead, storing them separately in the fridge. Reheat the beef gently before slicing and assemble the crostini just before serving for crispness.

→ How long can I store leftover assembled Grilled Beef Tenderloin Crostini?

You absolutely shouldn’t store assembled crostini; the bread will get soggy quickly. Store the beef and béarnaise separately in airtight containers for up to 3-4 days in the refrigerator for best quality.

→ What if I don’t have an outdoor grill to cook the beef tenderloin?

You can sear the beef tenderloin in a hot, oven-safe skillet on the stovetop, then finish it in the oven until it reaches the desired internal temperature. This method still delivers a delicious crust.