Beef Tenderloin Crostini with Parmesan Cream Sauce

Why You’ll Love This Recipe

Beef Tenderloin Crostini with Parmesan Cream Sauce is the kind of appetizer that impresses at first bite. Tender slices of perfectly cooked beef tenderloin rest atop crisp crostini, finished with a rich and velvety Parmesan cream sauce. It’s a sophisticated dish that feels restaurant-worthy yet simple enough to prepare at home.

What I love most about this recipe is the contrast of textures and flavors: the crunch of the crostini, the melt-in-your-mouth beef, and the creamy, savory sauce that ties it all together. I once tried adding a drizzle of balsamic reduction for an extra layer of tangy sweetness, and it elevated the dish beautifully. Perfect for dinner parties, holidays, or special gatherings, these crostini are guaranteed to impress your guests.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Beef tenderloin
The star of the dish—tender, flavorful, and cooked to perfection.

French baguette
Sliced and toasted to create the crunchy crostini base.

Olive oil
Brushed on the bread for toasting and used in searing the beef.

Salt and black pepper
Essential seasonings for the beef.

Garlic (optional)
Rubbed on toasted bread for a subtle garlicky aroma.

Butter
Adds richness to the Parmesan cream sauce.

Heavy cream
The base of the sauce, making it smooth and luscious.

Parmesan cheese
Freshly grated for nutty, salty flavor in the cream sauce.

Flour
Used to thicken the sauce slightly.

Fresh parsley or chives
For garnish and a pop of freshness.

Directions

Preheat oven to 375°F (190°C). Slice the baguette into ½-inch slices, brush with olive oil, and arrange on a baking sheet. Bake for 8–10 minutes until golden and crisp. Rub lightly with garlic if desired.

Season the beef tenderloin with salt and pepper. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the beef on all sides until browned. Transfer to the oven and roast at 400°F (200°C) until internal temperature reaches 130°F (54°C) for medium-rare, about 20–25 minutes. Rest for 10 minutes before slicing thinly.

Meanwhile, prepare the Parmesan cream sauce. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux, then slowly add cream, whisking until smooth. Stir in Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

To assemble, top each crostini with a slice of beef tenderloin and a spoonful of Parmesan cream sauce. Garnish with parsley or chives before serving.

Equipment needed

• Baking sheet
• Cast-iron skillet or oven-safe pan
• Saucepan
• Sharp knife and cutting board
• Whisk
• Measuring cups and spoons

Servings and timing

This recipe makes about 20 crostini. Preparation takes 15 minutes, cooking requires 30 minutes, and resting/assembly takes 10 minutes. Total time is about 55 minutes.

Storage/reheating

This dish is best enjoyed fresh, but you can prepare components ahead. Store crostini in an airtight container for up to 2 days, beef in the fridge for 3 days, and sauce separately for 2–3 days. Reheat beef gently in a skillet and warm sauce over low heat before assembling.

Variations and Customizations

Balsamic Drizzle
Add a touch of balsamic glaze over the top for sweet acidity.

Horseradish Cream
Swap Parmesan sauce for a tangy horseradish cream for more bite.

Caramelized Onion Crostini
Layer caramelized onions beneath the beef for extra depth.

Truffle Parmesan Sauce
Add a few drops of truffle oil to the cream sauce for luxury.

Blue Cheese Sauce
Replace Parmesan with blue cheese for a bolder flavor.

Rosemary Garlic Beef
Season the tenderloin with fresh rosemary and garlic before roasting.

Mini Filet Mignon Crostini
Use small medallions of beef for a more substantial bite.

Mushroom Crostini
Top with sautéed mushrooms before the beef for earthy richness.

Spicy Kick
Add crushed red pepper to the Parmesan sauce for gentle heat.

Surf & Turf Twist
Top with a small shrimp or scallop alongside the beef for an elegant appetizer.

FAQs

What cut of beef works best for this recipe?

Beef tenderloin is ideal, but filet mignon medallions also work.

Can I make this ahead of time?

You can prep the bread and sauce, but assemble just before serving.

How do I keep the crostini from getting soggy?

Add the beef and sauce just before serving.

Can I serve this warm or cold?

It’s best warm, but it can also be served at room temperature.

What cheese works best for the sauce?

Freshly grated Parmesan melts best, but Asiago or Pecorino are good alternatives.

Can I grill the beef instead of roasting?

Yes, sear over direct heat, then finish over indirect heat to desired doneness.

Do I need to peel the garlic for rubbing the bread?

No, just cut a clove in half and rub the cut side onto the toasted bread.

Can I use heavy whipping cream instead of heavy cream?

Yes, both work for the sauce.

How do I slice the beef properly?

Slice against the grain into thin pieces for the most tenderness.

Can I make this gluten-free?

Yes, use gluten-free bread and replace flour with cornstarch in the sauce.

Conclusion

Beef Tenderloin Crostini with Parmesan Cream Sauce is an elegant appetizer that combines simple ingredients into something truly special. With buttery tenderloin, crunchy crostini, and rich Parmesan cream, it’s perfect for entertaining or adding sophistication to any gathering. Whether you keep it classic or customize with onions, balsamic, or truffle, this recipe will always impress your guests.

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