Beef Tenderloin Crostini with Creamy Parmesan Sauce (Print version)

Tender seared beef on crisp baguette with warm creamy Parmesan sauce, herbs, and microgreens for an elegant appetizer.

# Ingredients:

For the crostini

01 - 1 French baguette, cut into 24 thin slices
02 - 2 tablespoons olive oil, divided
03 - 1 lb (450 g) beef tenderloin, trimmed
04 - 1 teaspoon kosher salt
05 - 1/2 teaspoon freshly ground black pepper

For the creamy Parmesan sauce

06 - 1 tablespoon unsalted butter
07 - 2 cloves garlic, minced
08 - 3/4 cup (180 ml) heavy cream
09 - 1 teaspoon Dijon mustard
10 - 1/2 cup (50 g) freshly grated Parmesan cheese
11 - 1-2 tablespoons warm water or cream, if needed
12 - Salt and black pepper, to taste

For garnish

13 - 1 tablespoon finely chopped fresh chives
14 - 1 tablespoon chopped fresh parsley
15 - 1 small handful microgreens or baby arugula
16 - Extra grated Parmesan, optional

# Instructions:

01 - Pat the tenderloin dry, season with salt and pepper, and let it sit at room temperature for 20 minutes while you prepare the bread.
02 - Heat the oven to 400 F. Arrange the baguette slices on a baking sheet, brush lightly with 1 tablespoon olive oil, and bake for 7-9 minutes until golden and crisp at the edges.
03 - Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat. Sear the beef on all sides for 8-10 minutes total, or until the center reaches 125-130 F for medium-rare.
04 - Transfer the beef to a cutting board and rest for 10 minutes. Slice thinly against the grain so each piece fits neatly on a baguette slice.
05 - Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook for 30 seconds, then whisk in the cream and Dijon. Simmer gently for 2 minutes, add Parmesan in small handfuls, and whisk until smooth. Thin with warm water or cream if needed.
06 - Place one slice of beef on each toasted baguette round. Spoon warm Parmesan sauce over the beef, then finish with chives, parsley, microgreens, black pepper, and extra Parmesan if using.

# Good to know:

01 - Makes about 24 crostini, enough for 8 appetizer servings.
02 - Best assembled shortly before serving so the baguette stays crisp.
03 - For cleaner slices, use a sharp knife and cut the rested beef thinly against the grain.

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