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Beef Tenderloin Crostini with Parmesan Cream Sauce

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Delicious and elegant, these Beef Tenderloin Crostini are topped with a creamy Parmesan sauce, perfect for any gathering or appetizer!

Ingredients

Scale
  1. 1 baguette, sliced into 1-inch rounds
  2. 1 pound beef tenderloin, thinly sliced against the grain
  3. 2 tablespoons olive oil
  4. Salt and freshly ground black pepper, to taste
  5. 1 cup heavy cream
  6. 1/2 cup grated Parmesan cheese, plus extra for garnish
  7. 1 tablespoon fresh thyme leaves, plus extra for garnish
  8. Optional: Balsamic glaze for drizzling

Instructions

  • Prepare Crostini: Preheat your oven’s broiler. Arrange the baguette slices on a baking sheet in a single layer. Broil for 2-3 minutes per side, or until golden and crisp. Remove from the oven and set aside.
  • Cook Beef Tenderloin: Heat olive oil in a large skillet over medium-high heat. Season beef slices with salt and pepper. Add beef to the skillet and cook for 2-3 minutes per side for medium-rare, or longer for your desired doneness. Remove from the skillet and set aside.
  • Make Parmesan Cream Sauce: In the same skillet, pour in heavy cream and bring to a simmer over medium heat. Cook for 5-7 minutes, stirring occasionally, until the cream thickens slightly. Stir in Parmesan cheese and thyme leaves, cooking for another 2-3 minutes until smooth and thickened. Season with salt and pepper to taste.
  • Assemble Crostini: Spoon a small amount of the Parmesan cream sauce onto each toasted baguette slice. Top with a slice of cooked beef tenderloin.
  • Garnish and Serve: Garnish with extra grated Parmesan and fresh thyme leaves. Drizzle with balsamic glaze for a touch of sweetness and acidity, if desired. Serve immediately.

Notes

  • Beef Doneness: Adjust the cooking time for beef tenderloin according to your desired level of doneness. For accuracy, use a meat thermometer.
  • Garlic Boost: For added flavor, sauté a clove of minced garlic in the skillet before adding the cream.
  • Cheese Substitutes: Try Pecorino Romano or Asiago instead of Parmesan.
  • Herb Variations: You can swap fresh rosemary or oregano for thyme.
  • Make-Ahead: Toast the baguette slices and prepare the Parmesan cream sauce ahead of time. Keep them separate until assembling. The beef is best cooked fresh just before serving.
  • Presentation: Serve the crostini on a platter for an elegant appetizer.

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