Oh, the first time I attempted Grilled Tenderloin Crostini with Béarnaise, let’s just say it was a culinary misadventure. I mean, I overcooked the tenderloin until it was as tender as a leather boot, and my béarnaise sauce broke faster than a cheap umbrella in a storm. But, as they say, practice makes perfect, and after a few trials (and a lot of errors), I’ve nailed down a recipe that’s honestly a showstopper at gatherings. I mean, my mom always told me, “If at first you don’t succeed, try and try again.” And boy, am I glad I listened!
Now, this dish is my signature appetizer, and the kids’ eyes light up whenever they see the crostini on the counter. It’s got that perfect blend of savory, buttery goodness with a hint of herbaceous charm, and the aroma alone is enough to make your mouth water. But here’s the thing, it’s not just about the end product—it’s about the joy of cooking, the sizzle when that tenderloin hits the pan, and the pride in sharing something you’ve made with your own two hands.
Table of Contents
Ingredients
Don’t worry – nothing too fancy here. I get everything from the local farmers’ market or my neighborhood grocery store. And yup, sometimes I make substitutions because, well, life happens (trust me on this).
- 1 baguette, sliced into 1/2 inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound beef tenderloin, trimmed
- For the Béarnaise Sauce:
- 3 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 3 egg yolks
- 1 stick unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
- Salt and pepper to taste
Instructions
Alright, here we go. And remember—if I can turn my cooking blunders into triumphs, so can you. So, roll up those sleeves and let’s get grilling!
- Start by preheating your grill to high heat. You want it nice and hot for the tenderloin.
- Season the beef generously with salt and pepper. Don’t be shy here, it’s all about flavor.
- Grill the tenderloin for about 4-5 minutes on each side for medium-rare. Trust your instincts and don’t wander off!
- Once it’s grilled to perfection, let it rest. This is crucial for juicy slices.
- Meanwhile, brush the baguette slices with olive oil and season with a little salt and pepper. Grill these until they’re toasty and golden. This adds that irresistible crunch.
- Now, for the béarnaise sauce: combine the vinegar and shallots in a saucepan over medium heat and reduce until there’s about 1 tablespoon of liquid left.
- In a separate bowl, whisk the egg yolks until they’re smooth. Then, while whisking, slowly add the reduced vinegar. This is where you build the sauce’s foundation, so take your time.
- Place the bowl over a pot of simmering water (double boiler style) and slowly drizzle in the melted butter while whisking vigorously. It’s a workout, but it’s worth it.
- Once the sauce thickens (it should coat the back of a spoon), remove it from heat and stir in the chopped tarragon. Season with salt and pepper to taste.
- Thinly slice the rested tenderloin and place a piece on each crostini. Drizzle with that glorious béarnaise sauce, and voilà, you’ve got yourself a masterpiece.
Tips & Tricks
Now, let’s talk about some insider tips that I’ve picked up through trial and error (mostly error, let’s be honest).
- Don’t skip resting the meat! It’s tempting to slice right in, but patience pays off with tender, juicy beef.
- For the béarnaise sauce, if it starts to split, a few drops of cold water and some frantic whisking can usually save it. I learned this the hard way, so you don’t have to!
- If you’re not a tarragon fan, try using fresh dill or chervil for a different twist on the sauce.
- Make sure your egg yolks and butter are at room temperature before making the sauce. Cold ingredients just don’t blend as nicely (game changer!).
FAQ
Got questions? I’ve got answers! Here are some of the things people often wonder about when making this recipe.
Q: Can I make the béarnaise sauce ahead of time?
A: Absolutely, you can prepare it a couple of hours in advance. Just keep it warm over a pot of barely simmering water, and give it a good whisk before serving.
Q: What if I can’t find beef tenderloin?
A: No worries! You can use another tender cut like sirloin or even a good quality steak. Just watch your cooking times as they may vary.
Q: Are there any alternatives to grilling for the crostini?
A: Sure thing! If you don’t have a grill, a stovetop grill pan works wonders, or you can toast them in the oven.
And now, the moment you’ve been waiting for—the grand finale of flavors and textures that will leave your guests asking for more. Homemade Grilled Tenderloin Crostini with Béarnaise is not just a dish; it’s a story on a plate, a moment to share, and an experience to savor. Every bite is a reminder that the best things in life are often those made with love, patience, and a little bit of courage to keep trying even when things don’t go as planned.
So there you have it, my fellow food lovers. May your grills be hot, your sauces be smooth, and your culinary adventures be as fulfilling as they are delicious. Until next time, happy cooking!
Grilled Tenderloin Crostini with Béarnaise
A showstopping appetizer featuring tender beef tenderloin slices on grilled baguette crostini topped with a rich and flavorful Béarnaise sauce.
Ingredients
- 1 baguette, sliced into 1/2 inch pieces
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 pound beef tenderloin, trimmed
- 3 tablespoons white wine vinegar
- 2 tablespoons minced shallots
- 3 egg yolks
- 1 stick unsalted butter, melted
- 1 tablespoon fresh tarragon, chopped
Directions
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Preheat the grill to high heat.
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Season beef tenderloin with salt and pepper, then grill for 4-5 minutes on each side for medium-rare.
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Let the grilled tenderloin rest.
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Brush baguette slices with olive oil, season with salt and pepper, and grill until golden.
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Make the Béarnaise sauce by reducing vinegar and shallots, whisking egg yolks with reduced vinegar, and slowly adding melted butter while whisking.
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Stir in chopped tarragon, season the sauce, slice the tenderloin, and assemble each crostini with beef and Béarnaise sauce.