When I first made these Grilled Beef Tenderloin Crostini with Béarnaise Sauce for a dinner party, I wasn’t prepared for how quickly they’d disappear. The tender, juicy beef paired with buttery béarnaise and crisp toasted bread creates a rich, elegant bite-sized appetizer that people can’t help but rave about. It’s the kind of dish that feels like you’ve pulled out all the stops, even if it comes together more easily than you'd expect.

I love serving this recipe when I want to make something indulgent but approachable. Whether it’s a holiday gathering, a wine night with friends, or a special date night at home, these crostini bring the perfect balance of sophistication and comfort. Each bite delivers layers of flavor—from the smoky char of the beef to the tangy richness of the sauce—all nestled on golden, crunchy baguette slices.

Why You’ll Love This Grilled Beef Tenderloin Crostini with Béarnaise Sauce

This recipe isn’t just delicious—it’s a showstopper. You’ll love how:

The tenderloin is ultra-soft and juicy, grilled just right.
The béarnaise sauce adds a luxurious, creamy finish with a punch of fresh tarragon.
The toasted baguette provides the perfect crunch to contrast the melt-in-your-mouth beef.
It’s elegant enough for a dinner party, yet easy enough for a weeknight indulgence.
Every bite is balanced: rich, herby, tangy, and crispy.

Once you try these, you’ll want to make them part of every special occasion.

What Cut of Beef Should I Use for Crostini?

For this recipe, I always go with beef tenderloin—specifically center-cut filet mignon. It’s incredibly tender and lean, which makes it ideal for crostini where each bite needs to feel luxurious and refined. Because you're slicing the beef into small medallions, a high-quality cut like tenderloin ensures that every piece is juicy and melts in your mouth.

You can also use a whole beef tenderloin roast and slice it into medallions after grilling. Just make sure it’s trimmed and tied properly so it cooks evenly on the grill. Whatever you choose, don’t skimp on the quality—it makes all the difference in a recipe like this where beef is the star.

Options for Substitutions

If you’re looking for alternatives or want to adjust based on what you have on hand, here are some excellent substitutions:

Beef Substitute: Try grilled sirloin or New York strip for a slightly more robust flavor. Just slice it thinly and against the grain.
Bread: Swap the baguette for ciabatta or sourdough slices—anything sturdy enough to hold the toppings.
Béarnaise Sauce: If you don’t have time to make béarnaise from scratch, a good quality store-bought hollandaise with added tarragon and white wine vinegar can do the trick.
Herbs: No fresh tarragon? Use a touch of dried tarragon, or replace it with finely chopped parsley and chives for a milder herbaceous note.
Grill Alternative: No grill? Sear the tenderloin in a hot cast-iron skillet and finish it in the oven.

These swaps let you keep the heart of the dish while adapting it to your kitchen or dietary needs.

Ingredients for Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Beef Tenderloin (center-cut or filet mignon): This is the star of the show—rich, buttery, and perfectly tender when grilled.
Baguette: Sliced and toasted, it forms the crunchy base that holds everything together.
Olive Oil: Brushed on the bread slices before toasting for a golden, crisp finish.
Salt & Freshly Cracked Black Pepper: Essential for seasoning the beef and enhancing the overall flavor.
Béarnaise Sauce: Adds tangy, herbaceous richness—this sauce ties the whole bite together.
Egg Yolks (for the sauce): The base of the béarnaise, giving it that creamy texture.
White Wine Vinegar & White Wine: Bring acidity and depth to the béarnaise sauce.
Shallots: Finely chopped, they infuse the sauce with a sweet, aromatic sharpness.
Fresh Tarragon: The signature herb in béarnaise—bright, slightly licorice-flavored, and unmistakable.
Butter (unsalted): Slowly melted into the egg yolks to emulsify the sauce.
Chives: Sprinkled on top for a fresh finish and pop of color.

Each ingredient plays a specific role in building the layers of flavor that make this appetizer unforgettable.

Step 1: Prepare the Béarnaise Sauce

Start by making the béarnaise sauce so it’s ready to go. In a small saucepan, combine white wine, white wine vinegar, finely chopped shallots, and half of the fresh tarragon. Simmer until the liquid is reduced by half. Strain the mixture, then whisk it into the egg yolks over a double boiler, slowly incorporating melted butter to create a smooth, creamy emulsion. Finish with the remaining chopped tarragon and set aside, keeping it warm.

Step 2: Slice and Toast the Baguette

Cut the baguette into ½-inch slices. Brush each side lightly with olive oil and arrange them on a baking sheet. Toast in the oven at 375°F (190°C) for about 8–10 minutes, flipping halfway through, until golden and crisp. Set aside to cool.

Step 3: Grill the Beef Tenderloin

Season the beef tenderloin generously with salt and pepper. Preheat your grill to high heat. Grill the tenderloin for about 4–5 minutes per side, depending on thickness, until it reaches your desired doneness (medium-rare is ideal). Let the meat rest for at least 10 minutes before slicing into medallions.

Step 4: Assemble the Crostini

Place one grilled tenderloin medallion on each toasted baguette slice. Spoon a small dollop of béarnaise sauce over the top of each medallion. Finish with a sprinkle of chopped chives and a touch of freshly cracked black pepper.

Step 5: Serve and Enjoy

Arrange the crostini on a serving platter and serve immediately while warm. These are best enjoyed fresh, with the beef still juicy and the sauce warm and velvety.

How Long to Cook the Grilled Beef Tenderloin Crostini with Béarnaise Sauce

The timing is key for keeping the beef juicy and the crostini crisp. Here's a general breakdown:

Béarnaise Sauce: 10–12 minutes (including reduction and emulsifying)
Toasting the Baguette: 8–10 minutes in the oven at 375°F (190°C)
Grilling the Beef Tenderloin: About 4–5 minutes per side for medium-rare, depending on thickness
Resting the Beef: 10 minutes
Assembly: 5 minutes

Altogether, you’re looking at about 30–40 minutes total from start to finish if you’re prepping everything in sequence.

Tips for Perfect Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Use an Instant-Read Thermometer: For beef tenderloin, aim for 130–135°F (54–57°C) for medium-rare. This helps avoid overcooking.
Let the Meat Rest: After grilling, resting the beef allows the juices to redistribute and stay locked inside the medallions.
Warm the Béarnaise Gently: Keep the sauce warm over low heat or in a thermos to avoid it splitting. Never microwave it!
Crisp, Not Hard Crostini: Toast just until golden. Overbaked bread becomes too crunchy and distracts from the tender beef.
Slice the Beef Evenly: Uniform medallions help with consistent cooking and a polished presentation.
Assemble Just Before Serving: The sauce and meat can soften the bread if left too long—timing is everything!

These simple steps will elevate your crostini from good to unforgettable.

Watch Out for These Mistakes While Cooking

Even though this recipe is relatively straightforward, a few missteps can affect the final result. Keep these common pitfalls in mind:

Overcooking the Beef: Tenderloin can dry out quickly if left on the grill too long. Medium-rare is the sweet spot—juicy, tender, and flavorful.
Skipping the Rest Time: Cutting into the meat right after grilling lets all those precious juices run out. Resting is not optional.
Over-toasting the Bread: You want crisp, not rock-hard. Too much time in the oven and your crostini will be difficult to bite.
Neglecting to Strain the Béarnaise Base: Leaving in the shallots can ruin the silky smooth texture of the sauce.
Using Cold Ingredients for the Sauce: Make sure your butter is warm and your egg yolks are at room temperature to avoid curdling.
Sauce Too Early: Don’t top the crostini with béarnaise until you’re ready to serve. It can soak into the bread and turn soggy.

What to Serve With Grilled Beef Tenderloin Crostini with Béarnaise Sauce?

Sparkling Wine or Champagne

The acidity and bubbles cut through the richness and make each bite feel lighter. Perfect for celebrations.

Cheese and Charcuterie Board

Add variety to your appetizer spread with cheeses, cured meats, and some fresh fruit or nuts on the side.

Arugula Salad with Lemon Vinaigrette

The peppery bite of arugula and tangy vinaigrette balances the richness of the crostini.

Red Wine (Cabernet Sauvignon or Pinot Noir)

Serve a bold red to complement the beef and deepen the dining experience.

Pickled Vegetables

Something tangy and crisp like pickled red onions or gherkins brings contrast and brightness to the dish.

Roasted Tomato Soup

It might sound unexpected, but a warm, silky soup makes a cozy pairing—especially for fall or winter gatherings.

Stuffed Mushrooms

Keep the appetizers going with earthy, cheesy stuffed mushrooms for a satisfying duo on the table.

Storage Instructions

Grilled Beef Tenderloin Crostini with Béarnaise Sauce are best served fresh, but you can prep components ahead of time and store them separately for easier assembly:

Beef Tenderloin: After grilling and cooling, store sliced medallions in an airtight container in the refrigerator for up to 3 days. Reheat gently before assembling—just enough to warm without overcooking.
Béarnaise Sauce: This sauce is delicate. Store it in an insulated container or jar and keep in the fridge for up to 2 days. Reheat gently in a double boiler, whisking constantly to avoid splitting.
Crostini: Toasted baguette slices can be stored in a sealed bag at room temperature for up to 2 days. To re-crisp, pop them in a 350°F (175°C) oven for 2–3 minutes.

Do not assemble the crostini until you’re ready to serve—otherwise, the bread will turn soggy, and the sauce may lose its texture.

Estimated Nutrition (Per Crostini — Approximate)

Calories: 185 kcal
Protein: 9g
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 7g
Sugar: 1g
Fiber: 0.5g
Cholesterol: 60mg
Sodium: 140mg
Serving Size: 1 crostini
Category: Appetizer
Diet: High Protein, Low Sugar

Keep in mind that nutrition may vary depending on portion size, sauce quantity, and ingredient brands.

Frequently Asked Questions

How far in advance can I prepare the components?

You can grill the beef and make the sauce up to 1–2 days ahead, and toast the baguette a day in advance. Just be sure to store everything separately and assemble right before serving.

Can I use store-bought béarnaise sauce?

Yes, a high-quality store-bought béarnaise or even hollandaise can work. Enhance it with chopped fresh tarragon and a splash of vinegar if needed to match the flavor.

What if I don’t have a grill?

No problem—sear the beef tenderloin in a cast-iron skillet with high heat, then finish in the oven at 400°F (200°C) until it reaches your desired doneness.

Is there a vegetarian version of this recipe?

Try using grilled portobello mushrooms in place of the beef. They have a meaty texture and pair wonderfully with béarnaise sauce.

How do I keep the béarnaise sauce from splitting?

Use gentle heat and continuous whisking. If it starts to separate, try whisking in a teaspoon of cold water to bring it back together.

Can I make mini versions for a larger crowd?

Absolutely—use smaller slices of bread and thinner medallions of beef. It’s great for cocktail parties or buffet tables.

What’s the best wine pairing for this appetizer?

A bold red like Cabernet Sauvignon or a medium-bodied Pinot Noir pairs beautifully with the richness of the beef and the herbal notes in the sauce.

Can I freeze any part of this recipe?

Freezing isn’t ideal, especially for the sauce. However, cooked beef tenderloin can be frozen if wrapped tightly and reheated gently.

Conclusion

Grilled Beef Tenderloin Crostini with Béarnaise Sauce is the kind of appetizer that turns any gathering into something special. It’s luxurious without being overcomplicated, flavorful without being heavy, and always leaves an impression. The balance of rich beef, creamy herbaceous sauce, and crunchy bread is a combination that just works. Whether you're hosting a party, celebrating a milestone, or simply want to indulge, this recipe delivers every single time. Once you serve these, don’t be surprised if your guests start asking for the recipe before the night is over.

Grilled Beef Tenderloin Crostini with Béarnaise Sauce