Beef Tenderloin Crostini with Parmesan Cream Sauce

These Beef Tenderloin Crostini with Parmesan Cream Sauce make an elegant and flavorful appetizer, perfect for special occasions or dinner parties. Tender slices of seared beef tenderloin rest atop crispy crostini, drizzled with a creamy, garlicky Parmesan sauce and finished with fresh herbs.

Ingredients

For the Beef Tenderloin:

• 1 lb beef tenderloin, trimmed
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

For the Crostini:

• 1 baguette, sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/4 tsp salt

For the Parmesan Cream Sauce:

• 1 tbsp butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional, for heat)
• 1 tbsp chopped fresh parsley (for garnish)

Instructions

1. Prepare the Beef Tenderloin

Remove the beef tenderloin from the fridge and allow it to come to room temperature for 30 minutes. Pat dry with paper towels and season generously with salt, black pepper, garlic powder, and smoked paprika.

2. Sear the Beef

Heat a cast-iron skillet over medium-high heat. Add olive oil and butter, then sear the beef on all sides for 2-3 minutes per side until a golden crust forms. Reduce heat to medium and cook for an additional 5-7 minutes for medium-rare (130-135°F) or longer for desired doneness. Remove from the pan, let it rest for 10 minutes, then slice into thin medallions.

3. Make the Crostini

Preheat the oven to 375°F (190°C). Arrange the baguette slices on a baking sheet. Drizzle with olive oil, then sprinkle with garlic powder and salt. Bake for 8-10 minutes, flipping halfway through, until they are golden and crisp. Set aside.

4. Prepare the Parmesan Cream Sauce

In a small saucepan over medium heat, melt butter and sauté garlic for 30 seconds until fragrant. Add heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, black pepper, and red pepper flakes, whisking continuously until smooth and thickened (about 3 minutes). Remove from heat.

5. Assemble the Crostini

Place a slice of seared beef tenderloin on each toasted baguette. Drizzle with warm Parmesan cream sauce and garnish with fresh parsley. Serve immediately.

Cooking Tips & Notes

• Use a meat thermometer: For perfectly cooked beef, use a thermometer to ensure medium-rare (130-135°F) or medium (135-145°F).
• Resting the beef is key: Allowing the beef to rest for 10 minutes before slicing helps retain its juices, keeping it tender.
• Make the crostini ahead: The toasted baguette slices can be made a few hours ahead and stored in an airtight container.
• Thin slices for easier bites: Slice the beef into thin medallions to make it easier to eat in one bite.

Serving Suggestions

• Pair with wine: A bold red wine like Cabernet Sauvignon or a smooth Pinot Noir complements the rich flavors.
• Add a balsamic glaze: A light drizzle of balsamic reduction adds an extra layer of tangy sweetness.
• Serve with a side salad: A light arugula salad with lemon vinaigrette balances the richness of the dish.
• Make it a platter: Arrange on a charcuterie-style board with other appetizers like prosciutto-wrapped asparagus or stuffed mushrooms for a stunning presentation.

This Beef Tenderloin Crostini with Parmesan Cream Sauce is sure to impress your guests with its tender beef, crunchy crostini, and luxurious sauce—a perfect appetizer for any gathering!