Beef Tenderloin Parmesan Crostini (Print Version)
Seared beef tenderloin on crispy baguette with creamy Parmesan sauce, finished with fresh herbs and microgreens.
# Ingredients:
→ Meat
01 -
1 pound beef tenderloin, trimmed
→ Bread
02 -
1 French baguette, sliced into ½-inch rounds
→ Sauce
03 -
1/2 cup heavy cream
04 -
1/2 cup grated Parmesan cheese
05 -
1 tablespoon Dijon mustard
06 -
2 cloves garlic, minced
→ Seasonings & Oils
07 -
1 tablespoon olive oil
08 -
Salt and freshly ground black pepper, to taste
→ Garnish
09 -
1 tablespoon fresh chives, chopped
10 -
1 tablespoon fresh parsley, chopped
11 -
Arugula or microgreens (optional)
# Instructions:
01 -
Season the beef tenderloin with salt and pepper. Heat the olive oil in a skillet over medium-high heat and sear the tenderloin for about 4-6 minutes on each side for medium-rare, or until it reaches your desired doneness. Transfer to a cutting board and let it rest for 10 minutes before slicing thinly.
02 -
Preheat your oven to 200°C. Arrange the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with salt. Bake for about 8-10 minutes or until golden brown and crispy.
03 -
In a saucepan over medium heat, combine the heavy cream, minced garlic, and Dijon mustard. Stir frequently and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until smooth and creamy. Continue cooking for an additional 2-3 minutes, ensuring the sauce is thickened slightly. Season with salt and pepper to taste.
04 -
On each toasted baguette slice, place a slice of the seared beef tenderloin. Drizzle a generous spoonful of the creamy Parmesan sauce over the top.
05 -
Finish each crostini with chopped chives, parsley, and a few leaves of arugula or microgreens for a fresh touch. Serve immediately as an elegant appetizer.
# Notes:
01 -
For best results, use center-cut beef tenderloin and slice against the grain for maximum tenderness.
02 -
Crostini can be assembled up to 30 minutes before serving.