Grilled Tenderloin Crostini with Béarnaise
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.
Servings: 4 servings
Equipment
- Grill
- Cutting Board
- Knife
- Baking Sheet
Ingredients
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)
Instructions
- 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.
- 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.
- 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.
- Thinly slice the rested tenderloin against the grain into pieces sized to fit the crostini.
- Assemble: place a slice of beef onto each toasted baguette round. Add a dollop of Béarnaise sauce on top of the beef. Garnish with fresh herbs if desired.
- Serve immediately while the crostini are warm and the béarnaise is silky.
Notes
Store leftover assembled crostini in an airtight container for up to 24 hours. For best texture, store components separately.