Description
This elegant Beef Tenderloin Crostini with Parmesan Cream Sauce is a perfect appetizer or party dish featuring tender, pan-seared beef tenderloin slices served atop crispy baguette crostini, all generously topped with a rich and creamy Parmesan sauce. Enhanced with subtle hints of garlic and nutmeg, this recipe combines simple techniques to create a sophisticated bite-sized delight.
Ingredients
Scale
For the Beef Tenderloin:
- 1 lb beef tenderloin, trimmed and cut into ½-inch thick slices
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh thyme leaves (optional)
For the Crostini:
- 1 French baguette, sliced into ½-inch thick pieces
- 2 tbsp olive oil
- Salt, to taste
For the Parmesan Cream Sauce:
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ¼ tsp ground nutmeg (optional)
- Salt and pepper, to taste
Instructions
- Prepare the Crostini: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt. This step ensures the bread becomes crisp and golden for a perfect crunchy base.
- Bake the Crostini: Bake for 8-10 minutes, or until golden and crispy. Remove from the oven and set aside to cool slightly, maintaining their crisp texture.
- Cook the Beef Tenderloin: In a large skillet, heat olive oil over medium-high heat. Season the beef slices with salt and pepper. Cook the beef for 2-3 minutes per side until browned and cooked to medium-rare or medium doneness for optimal tenderness. Remove from heat and set aside to rest.
- Make the Parmesan Cream Sauce: In a saucepan, melt butter over medium heat. Add all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux, which will thicken the sauce.
- Add Cream and Simmer: Gradually pour in the heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly into a creamy consistency.
- Incorporate Cheese and Seasonings: Stir in grated Parmesan cheese, garlic powder, and optional nutmeg. Season with salt and pepper to taste. Remove the sauce from heat once it is rich and smooth.
- Assemble the Crostini: Place a slice of the cooked beef tenderloin on each crostini base evenly.
- Add Parmesan Cream Sauce: Spoon a generous amount of the warm Parmesan cream sauce over the beef on each crostini, ensuring every bite is flavorful.
- Garnish and Serve: Garnish with fresh thyme leaves if desired for a herbaceous touch. Serve immediately to enjoy the crostini at their best crispness and flavor.
Notes
- For best results, use beef tenderloin trimmed of excess fat for tender slices.
- The crostini can be prepared ahead and stored in an airtight container to maintain crispness.
- Adjust the doneness of beef according to preference but medium-rare to medium yields the most tender texture.
- The nutmeg in the sauce is optional but adds a warm, subtle depth of flavor.
- Serve immediately after assembly to prevent bread from becoming soggy.
- Leftover sauce can be refrigerated and gently reheated, adding a splash of cream if needed to loosen.
