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Beef Tenderloin Crostini

A mouthwatering appetizer featuring juicy beef tenderloin on crispy crostini topped with a creamy Parmesan sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Crostini
  • 1 French baguette 1 French baguette, sliced into ½-inch pieces Use a fresh baguette for best results.
  • 2 tablespoons 2 tablespoons olive oil For drizzling.
  • 2 cloves 2 cloves garlic, minced Enhances flavor of crostini.
Beef
  • 1 pound 1 pound beef tenderloin, trimmed and cut into 1-inch cubes Ensure beef is well-trimmed for tenderness.
  • Salt and pepper Salt and pepper, to taste Season generously.
Parmesan Cream Sauce
  • 1 cup 1 cup heavy cream
  • 1 cup 1 cup freshly grated Parmesan cheese Use fresh for best flavor.
Garnish
  • Fresh parsley Fresh parsley, chopped (for garnish) Adds color and flavor.

Method
 

Preparation of Crostini
  1. Preheat your oven to 375°F (190°C). Place the baguette slices on a baking sheet, drizzle with olive oil, and sprinkle with garlic. Toast in the oven for about 10-12 minutes until golden brown.
Cooking the Beef
  1. Heat a skillet over medium-high heat. Season the beef tenderloin cubes generously with salt and pepper. Sear the beef in the skillet for 3-4 minutes, turning until browned and cooked to your desired level of doneness. Remove from heat and let it rest.
Making the Sauce
  1. In the same skillet, reduce the heat to medium-low. Pour in the heavy cream, stirring to pick up the flavorful bits from the pan. Gradually whisk in the grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Assembly
  1. On each toasted crostini, place a piece of seared beef and drizzle with the Parmesan cream sauce. Garnish with fresh parsley.
Serve
  1. Serve them warm as a delightful appetizer that’s bound to impress!

Notes

Store leftovers separately in an airtight container in the refrigerator for up to 2 days. Reheat crostini at 350°F (175°C) and the sauce gently on the stovetop.