Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Okay, I have a confession: I might have developed a slight obsession with combining tender, juicy beef tenderloin with a velvety Béarnaise sauce. Seriously, the first time I made these crostinis, I couldn’t stop sneaking bites while setting the table. The sizzle of the grill, that smoky char meeting the buttery richness of Béarnaise—it’s like a flavor party in your mouth. Plus, the crispy crostini base adds just the right crunch to keep things interesting. If you’re looking to impress friends or just want a fancy little snack to treat yourself, this recipe has your name on it. Trust me, once you try these, grilled beef crostinis will become your go-to appetizer or even a main for casual dinner nights.

Quick Facts

• Yield: Serves 6 as an appetizer
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Ingredients

For the Main Dish:

• 1 pound beef tenderloin, cut into 1/2-inch thick slices
• 1 baguette, sliced into 1/2-inch thick rounds
• 2 tbsp olive oil, plus more for brushing bread
• Salt and freshly ground black pepper, to taste

For the Béarnaise Sauce:

• 3 large egg yolks
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 2 tbsp minced shallots
• 1 tbsp fresh tarragon, chopped (plus extra for garnish)
• 1/2 cup unsalted butter, melted and warm
• Salt and freshly ground black pepper, to taste

How I Make It

Step 1:

Start by prepping your beef tenderloin. Pat the slices dry with paper towels, then brush lightly with olive oil and season generously with salt and pepper. This will help create a beautiful crust when grilling.

Step 2:

Heat your grill or grill pan over medium-high heat. While it’s heating, brush the baguette slices with olive oil and toast them right on the grill until golden and crisp, about 1-2 minutes per side. Keep an eye on them—they burn super quickly!

Step 3:

Next, grill the beef slices. Position them on the hottest part of the grill and cook for about 2-3 minutes per side for medium rare (135°F internal temp). Adjust timing if you prefer different doneness, but be careful not to overcook this tender cut.

Step 4:

While the beef rests, let’s tackle the Béarnaise sauce. In a small saucepan, combine the white wine vinegar, white wine, minced shallots, and half of the tarragon. Simmer until reduced by half—this concentrates the flavors beautifully.

Step 5:

Strain the reduction into a heatproof bowl, then whisk in the egg yolks and set the bowl over a simmering water bath (double boiler method). Whisk continuously until the mixture thickens and becomes pale and creamy.

Step 6:

Slowly drizzle in the warm melted butter while whisking nonstop to emulsify the sauce. Stir in the remaining chopped tarragon and season with salt and pepper to taste. If the sauce is too thick, add a teaspoon of warm water to loosen it slightly.

Step 7:

To assemble, spoon a little Béarnaise over each toasted baguette slice, then top with a slice of grilled beef. Garnish with extra tarragon leaves for a fresh pop of green and serve immediately.

Variations & Tips

• Use a stovetop grill pan if an outdoor grill isn’t available—just watch heat levels closely.
• Swap tarragon with fresh chervil or parsley for a different herbaceous twist.
• If Béarnaise sauce feels intimidating, substitute with a good-quality hollandaise or a creamy Dijon mustard sauce.
• For extra crunch, sprinkle toasted pine nuts or finely chopped toasted almonds over the top.
• Let the beef rest 5 minutes after grilling—this keeps it juicy when you bite in.

How I Like to Serve It

I love serving these crostinis at summer get-togethers or cozy dinner parties when I want a little luxe without fuss. They also make wonderful hors d’oeuvres for holiday celebrations or a special date night in. Pair with a crisp white wine or a rich, full-bodied red to boost those savory, buttery notes.

Notes

• Store leftover beef separately from the crostini to avoid sogginess; reheat gently or serve cold.
• Béarnaise sauce is best fresh, but you can keep it warm over a double boiler for up to 30 minutes if needed.

Closing: This recipe is an easy way to feel fancy at home, and trust me, the combination of tender beef and that dreamy Béarnaise never fails to impress.