Grilled Beef Tenderloin Crostini with Béarnaise Sauce is the kind of appetizer that stops guests in their tracks. Rich, juicy slices of beef tenderloin laid atop crispy crostini, draped in a velvety, tangy béarnaise sauce — it’s simple luxury on a bite-sized scale. Whether you’re hosting a holiday dinner party or planning a romantic dinner for two, this dish delivers elegance with every mouthful.

What makes this dish irresistible is its balance of textures and flavors: the contrast of toasted baguette crunch, the tender umami beef, and the creamy, herby tang of the sauce. This crostini is more than a starter — it sets the tone for a meal that feels both indulgent and deeply comforting.

Preparation Phase & Tools to Use

To get the most out of this recipe, your tools need to do some heavy lifting:

Grill or Grill Pan: A must-have for achieving that seared exterior and juicy interior on the beef. It locks in flavor while giving a smoky char that elevates the overall bite.
Cast Iron Skillet (optional): If grilling outdoors isn’t an option, this is the next best thing for an even sear.
Sharp Chef’s Knife: Precision slicing is everything here. You want thin, clean slices of tenderloin that lay neatly across your crostini.

Saucepan and Whisk: The béarnaise sauce is where finesse comes in. These tools help you keep the sauce creamy and emulsified without curdling.
Toaster Oven or Broiler: Perfect for crisping the baguette slices just enough without burning.

Using the right tools ensures that every component of this dish sings. The beef stays juicy, the sauce silky, and the crostini crunchy — just the way it should be.

Ingredients for the Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Beef Tenderloin: The star of the show. Its naturally tender texture and rich flavor make it ideal for quick grilling and slicing. Choose a center-cut piece for uniformity.
French Baguette: Serves as the crunchy base. It toasts up beautifully, providing the perfect contrast to the soft beef and sauce.
Olive Oil: Brushed onto the baguette slices to enhance golden crispness and add flavor depth.

Salt & Freshly Cracked Pepper: Simple seasoning that enhances the beef without overpowering it.
Egg Yolks: Key to the béarnaise, giving it that luscious texture.
White Wine Vinegar: Adds brightness and acidity to balance the richness of the beef and sauce.

Shallots: Finely chopped and simmered with vinegar for that signature béarnaise tang.
Fresh Tarragon: Herbaceous and slightly licorice-like, it’s a defining flavor in classic béarnaise.
Unsalted Butter: Slowly incorporated to make the sauce creamy and rich.

Chives (for garnish): Optional, but they add a pop of green and a mild onion bite that complements the dish.

How To Make the Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Step 1: Prep and Sear the Beef

Pat the beef tenderloin dry and season generously with salt and cracked pepper. Preheat your grill or cast iron pan to medium-high. Sear the beef for about 3-4 minutes per side, depending on thickness, until a medium-rare interior is achieved. Let rest for at least 10 minutes.

Step 2: Toast the Baguette

Slice your baguette into ½-inch rounds. Brush both sides with olive oil and place under a broiler or in a toaster oven until golden and crisp — about 2-3 minutes per side.

Step 3: Make the Béarnaise Sauce

In a small saucepan, combine white wine vinegar, finely chopped shallots, and half the fresh tarragon. Simmer until reduced by half. Strain and let cool slightly. Whisk in egg yolks, then slowly add warm melted butter while whisking constantly until thickened and silky. Stir in remaining tarragon.

Step 4: Assemble the Crostini

Thinly slice the rested beef tenderloin. Place a slice on each toasted baguette. Spoon a dollop of warm béarnaise sauce over the top.

Step 5: Finish and Serve

Sprinkle chopped chives for garnish. Serve warm or at room temperature, preferably within 30 minutes of assembly.

How to Serve and Store Grilled Beef Tenderloin Crostini with Béarnaise Sauce

These crostini are best served immediately after assembly while the beef is still warm and the sauce is velvety. Arrange them on a platter lined with parchment or a rustic wooden board for a stylish presentation. A light sprinkle of chopped chives right before serving adds freshness and color.

If you need to prep in advance, you can grill the tenderloin and make the sauce ahead of time. Store the beef in an airtight container and the sauce in a separate one. Both should be refrigerated and then gently reheated right before assembling. The crostini slices can be toasted a few hours ahead and stored in a dry, covered container.

Avoid assembling early, as the bread will absorb the sauce and lose its crispness. Leftovers? Store each component separately for up to 2 days.

Frequently Asked Questions

What cut of beef is best for this recipe?

Beef tenderloin is the ideal choice due to its tenderness and rich flavor. It slices cleanly and offers the perfect bite-sized texture.

Can I use store-bought béarnaise sauce?

Yes, but homemade will always provide better texture and flavor. If you’re short on time, a quality jarred version can work.

How do I prevent the sauce from separating?

Keep the heat low and add the butter gradually while whisking constantly. If it does break, a teaspoon of warm water and vigorous whisking can bring it back together.

Can I make this ahead of time for a party?

You can prepare each component ahead but should assemble just before serving to keep textures at their best.

What if I don’t have tarragon?

Try a mix of parsley and a touch of fennel or chervil. It won’t be the same classic flavor, but still delicious.

Can I use a different bread?

Absolutely. A ciabatta or sourdough loaf would work, as long as it’s firm enough to hold the toppings without going soggy.

Want More Appetizer Ideas with a Gourmet Twist?

If you’re loving the rich, elegant flavors of these beef crostini, you’ll definitely want to check out these other appetizer-style favorites:

Taco Ranch Bites for a fun and zesty handheld snack.
Deep Dish Pizza Cupcakes if you’re craving something cheesy and comforting.

Philly Cheesesteak Sloppy Joes for a hearty twist on a classic favorite.
Chicken Cordon Bleu Casserole for a baked dish that still works in appetizer portions.
Longhorn Parmesan Chicken if you want to wow with crispy textures and bold flavors.

Save This Recipe for Later

📌 Save this recipe to your Pinterest appetizer board so you can return to it anytime you need a crowd-pleasing starter: Follow along here.

And don’t forget to let me know how your crostini turned out! Did you go full classic with the tarragon or mix it up with your own twist? Drop your comments below and share your tweaks — I love seeing how these recipes come to life in your kitchens.

Questions welcome, too — we’re all here to make entertaining easier and tastier!

Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Author: Olivia McKenney
Total Time: 35 minutes
Yield: 16 crostini

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Description

Grilled Beef Tenderloin Crostini with Béarnaise Sauce is an elegant yet approachable appetizer. Juicy grilled tenderloin sits atop crisp baguette slices, finished with a luxurious Béarnaise sauce made from scratch. Perfect for parties, holidays, or when you just want to impress with something small and gourmet.

Instructions

1. Pat the beef tenderloin dry and season with salt and black pepper.

2. Heat grill or cast iron pan over medium-high heat. Sear tenderloin for 3–4 minutes per side until medium-rare. Remove and rest for 10 minutes.

3. While the beef rests, slice the baguette into ½-inch rounds. Brush both sides with olive oil. Toast under broiler or in toaster oven until golden and crisp (2–3 minutes per side).

4. To make Béarnaise: Combine vinegar, chopped shallots, and half the tarragon in a small saucepan. Simmer until reduced by half. Strain and cool slightly.

5. Whisk egg yolks with the vinegar reduction over low heat. Slowly add melted butter while whisking constantly until thickened. Stir in remaining tarragon.

6. Thinly slice the rested tenderloin. Place a slice of beef on each toasted baguette round.

7. Spoon warm Béarnaise sauce over each crostini and garnish with chopped chives.

8. Serve immediately while warm or at room temperature.