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Grilled beef tenderloin medallions on toasted baguette slices topped with yellow Béarnaise sauce and fresh tarragon
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Grilled Beef Tenderloin Crostini with Béarnaise

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 24 servings
Calories: 120kcal

Ingredients

  • 1 lb beef tenderloin, trimmed
  • 1 French baguette , sliced into 1/2-inch rounds
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 large egg yolks
  • 1 tbsp tarragon vinegar
  • 1/2 cup unsalted butter, melted and warm
  • 1 tbsp fresh tarragon, finely chopped
  • 1 small shallot , finely minced
  • 1 tsp fresh lemon juice

Instructions

  • Preheat the grill to medium-high heat (approximately 400°F).
  • Brush baguette slices with olive oil and grill for 1 minute per side until toasted and marked; set aside.
  • Season the beef tenderloin generously with salt and pepper on all sides.
  • Grill the beef tenderloin for 4-5 minutes per side or until the internal temperature reaches 130°F for medium-rare.
  • Remove beef from the grill and allow it to rest for 10 minutes before slicing into 24 thin medallions.
  • To prepare the Béarnaise, whisk egg yolks, tarragon vinegar, and minced shallots in a heatproof bowl over a pot of simmering water.
  • Slowly drizzle the melted butter into the egg mixture while whisking vigorously until the sauce is thickened and emulsified.
  • Remove from heat and stir in the fresh tarragon and lemon juice.
  • Assemble each crostini by placing one beef medallion on a toasted baguette slice and topping with a dollop of warm Béarnaise sauce.