Name: Grilled Tenderloin Crostini with Béarnaise
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 baguette Baguette, sliced into 1/2-inch rounds; 1 pound Beef tenderloin, trimmed; to taste Salt; to taste Pepper; 1-2 tablespoons Olive oil for brushing; 1/2 cup Béarnaise sauce, warmed or at room temperature; optional Fresh herbs for garnish (such as chopped chives or tarragon)

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Creamy, juicy, and impossibly elegant—these Grilled Tenderloin Crostini with Béarnaise are the kind of small bites that make a party feel special and a weeknight dinner feel indulgent. Picture thin slices of perfectly grilled beef tenderloin piled on crisp, toasted baguette rounds and finished with a silky béarnaise that melts into the meat. Fun fact: crostini began as a simple way to use stale bread in Italy, turning humble slices into fancy little plates—so you get gourmet flavor without fuss. This recipe is special because it’s simple, quick to pull together, and hits all the comfort-food notes while still looking sophisticated. If you love our seared steak salads, this crostini delivers similar beefy satisfaction in a playful, shareable form. Ready to impress? Let’s cook.

What is Grilled Tenderloin Crostini with Béarnaise?

What’s in a name—grilled, tenderloin, crostini, béarnaise—sounds fancy, right? Think of it as bite-sized steak sandwiches with a French twist. Why is it called this way? Maybe someone at a backyard barbecue wanted to combine upscale sauce with campfire grilling and—voilà—this delightful mash-up was born. Who doesn’t love a dish that can make you look like a pro with minimal effort? After all, “the way to a man’s heart is through his stomach.” Whether you’re serving friends or sneaking one for yourself, this crostini proves that small plates can have big personality. Try it and see why everyone reaches for seconds.

Why You’ll Love This

This crostini is irresistible for three big reasons. First, the main highlight: tender, juicy beef paired with a rich, glossy béarnaise that adds a tangy, buttery lift to every bite. Second, cost-saving benefits: buying one pound of tenderloin and slicing it thin lets you stretch premium meat across many servings—fancy flavor without the restaurant price tag. Third, the flavorful ingredients: crispy baguette, smoky grilled beef, and fresh herbs combine textures and aromas that awaken the senses. Compared to a classic steak sandwich on the blog, these crostini are lighter, more shareable, and perfect for entertaining. Don’t wait—make a batch and delight your guests.

How to Make

Quick Overview

This recipe is easy, delicious, and crowd-pleasing. Prep is straightforward: slice a baguette, season and grill the tenderloin, toast the bread, and top with béarnaise and herbs. You’ll get a satisfying combo of textures—crunchy toast, tender beef, and silky sauce—in about 25–35 minutes total. The standout element is the creamy béarnaise that ties the whole bite together.

Preparation time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Ingredients

1 baguette, sliced into 1/2-inch rounds
1 pound beef tenderloin, trimmed
Salt and pepper to taste
Olive oil for brushing, about 1–2 tablespoons
1/2 cup Béarnaise sauce, warmed or at room temperature
Fresh herbs for garnish (optional), such as chopped chives or tarragon

Directions

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
Pat the trimmed beef tenderloin dry with paper towels and season generously with salt and pepper on all sides. Let it sit for a few minutes at room temperature.
Place the tenderloin on the hot grill. Grill for approximately 6–8 minutes on each side, depending on thickness and your preferred doneness. Use a meat thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Remove the beef from the grill and transfer to a cutting board. Tent loosely with foil and let it rest for 5–10 minutes to allow juices to redistribute. This keeps slices juicy.
While the beef rests, brush both sides of the baguette slices lightly with olive oil. Place them on the grill for 1–2 minutes per side, or until they are toasted and golden with grill marks. Watch closely so they don’t burn.
Thinly slice the rested tenderloin against the grain into pieces sized to fit the crostini. Aim for slices about 1/8 to 1/4 inch thick for tender bites.
Assemble: place a slice of beef onto each toasted baguette round. Add a dollop (about 1 teaspoon) of Béarnaise sauce on top of the beef. Garnish with a sprinkle of fresh herbs if desired.
Serve immediately while the crostini are warm and the béarnaise is silky.

Grilled Tenderloin Crostini with Béarnaise

What to Serve With

Pair these crostini with light, complementary sides. A crisp green salad with lemon vinaigrette balances the richness. Roasted asparagus or grilled seasonal vegetables are excellent warm accompaniments. For a heartier spread, serve with creamy potato gratin or a simple bowl of herb fries. To drink, try a medium-bodied red wine like Pinot Noir or a crisp sparkling wine to cut through the béarnaise. For non-alcoholic options, sparkling water with lemon or a cold iced tea works beautifully.

Top Tips for Perfecting

Ingredient substitutions: If you can’t find tenderloin, use sirloin or ribeye thinly sliced for more marbling. For béarnaise, use a good-quality store-bought sauce or make a quick hollandaise with tarragon.
Timing adjustments: Grill the beef just shy of your target temperature, as it will continue to cook while resting. Toast bread right before serving for best texture.
Flavor enhancements: Add a squeeze of lemon to the béarnaise or a tiny smear of Dijon mustard on the bread for an extra kick.
Common mistakes to avoid: Don’t overcook the tenderloin—thin slices will toughen if overdone. Don’t drown the crostini in sauce; a small dollop keeps the toast crisp.
Make-ahead tip: Slice the baguette and trim the beef ahead of time, but grill and assemble right before serving.

Storing and Reheating Tips

Refrigeration: Store leftover assembled crostini in an airtight container for up to 24 hours. The bread will soften, so it’s best to store components separately if possible—beef and béarnaise in sealed containers in the fridge for up to 3 days, and baguette slices in a paper bag.
Freezing: Not recommended for assembled crostini. You can freeze cooked, sliced beef for up to 2 months in a freezer-safe bag; thaw in the refrigerator before reheating.
Reheating: Reheat sliced beef gently in a skillet over low heat or in a 300°F oven wrapped in foil to avoid drying. Re-toast baguette slices in a hot oven or on the grill for a minute or two. Warm béarnaise gently over a double boiler or in short bursts in the microwave, stirring frequently.

FAQs

Can I use a different cut of beef instead of tenderloin?
Yes. Sirloin or ribeye can be used; they’re more affordable and flavorful. Slice thinly and adjust cooking time for thickness.

Is it okay to use store-bought béarnaise?
Absolutely. A high-quality store-bought béarnaise saves time and still tastes great—just warm it gently before serving.

How can I make this recipe ahead for a party?
Grill the beef and toast the baguette ahead of time, store separately, and assemble just before guests arrive to keep crostini crisp.

Can I make these vegetarian?
Yes. Swap the beef for grilled mushrooms, roasted peppers, or slices of grilled eggplant and top with béarnaise for a rich vegetarian option.

What temperature should the tenderloin be cooked to?
Aim for 125°F for rare, 135°F for medium-rare, and 145°F for medium. Use an instant-read thermometer for the best results.

Conclusion

These Grilled Tenderloin Crostini with Béarnaise are a brilliant way to serve steak with elegance and ease—perfect for entertaining or a special weeknight treat. They’re flavorful, quick to assemble, and strike a beautiful balance between luxurious sauce and smoky grilled beef. If you want a reference for a similar take or inspiration for presentation, check out Grilled Beef Tenderloin Crostini With Béarnaise Sauce and another excellent version at Grilled Beef Tenderloin Crostini with Béarnaise Sauce. Try them, share them, and enjoy the applause.