Description
This elegant Beef Tenderloin Crostini with Parmesan Wine Cream Sauce combines tender, perfectly roasted beef tenderloin with a rich, creamy sauce infused with fresh herbs and roasted garlic. Paired with honey-whipped goat cheese on toasted baguette slices, these crostini make a sophisticated appetizer perfect for entertaining or special occasions.
Ingredients
Beef and Herb Roasting:
- 1 (2 pound) beef tenderloin, trimmed and tied
- 2 tablespoons black peppercorns, crushed
- Sea salt, to taste
- 1 stick (8 tablespoons) salted butter
- 8 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 fresh sage leaves
Crostini Base:
- 1 baguette, sliced and toasted
- 6 ounces goat cheese
- 1-2 tablespoons honey
Parmesan Wine Cream Sauce:
- 1/2 cup dry white wine
- 2 tablespoons salted butter
- 2 cups heavy cream or whole milk
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Beef: Allow the beef tenderloin to come to room temperature for at least 1 hour to ensure even cooking. Preheat your oven to 500 degrees F. Season the beef generously all over with crushed black peppercorns and sea salt.
- Roast the Beef: In a cast iron skillet, arrange slices of butter on top of the beef. Surround the beef with lightly smashed garlic cloves, rosemary sprigs, thyme sprigs, and sage leaves. Roast in the oven for 20 minutes for medium rare, achieving an internal temperature between 120° and 125° F. Remove the beef from the skillet, tent loosely with foil, and let rest for 10 minutes before slicing.
- Make the Parmesan Wine Cream Sauce: Place the same skillet used for roasting over high heat on the stovetop. Pour in the dry white wine and scrape the browned bits from the pan to deglaze. Let the wine simmer for 3-5 minutes until reduced by about half. Add 2 tablespoons of butter and cook for another 2 minutes.
- Add Cream and Cheese: Slowly pour in the heavy cream or whole milk, bringing the mixture to a boil. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until the sauce thickens slightly.
- Incorporate Roasted Garlic and Parmesan: Squeeze the roasted garlic cloves out of their skins and mash into a smooth paste. Stir this garlic paste into the sauce, then add the grated Parmesan cheese. Remove the skillet from heat and season the sauce with salt and pepper to taste.
- Prepare the Goat Cheese Spread: In a bowl or food processor, whip the goat cheese together with honey and a pinch of salt until smooth and creamy.
- Assemble the Crostini: Slice the rested beef tenderloin thinly. Spread each toasted baguette slice generously with the honey-whipped goat cheese. Top each crostini with a slice of the tender beef.
- Serve: Drizzle the warm Parmesan wine cream sauce over the beef-topped crostini. Garnish with fresh herb leaves if desired and serve immediately for best flavor and texture.
Notes
- Letting the beef come to room temperature ensures even cooking.
- Use a meat thermometer to check doneness accurately.
- The cream sauce can be made with whole milk, but heavy cream yields a richer, silkier texture.
- Honey in the goat cheese spread adds a subtle sweetness balancing the savory beef and sauce.
- To save time, you can toast baguette slices ahead of time.
- Leftover sauce and beef can be refrigerated for up to 2 days but are best fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: American
