Description
Elegant and flavorful crostini featuring perfectly grilled beef tenderloin medallions on toasted bread, topped with a rich and creamy homemade bearnaise sauce.
Ingredients
Scale
For the Crust:
- 1 lb beef tenderloin, cut into 1-inch medallions
- 1 baguette, sliced into 1/2-inch pieces
- 3 tbsp olive oil
- Salt and black pepper to taste
- 4 egg yolks
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chervil, chopped
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1 shallot, minced
- 1/2 cup unsalted butter, melted
- 1 tsp lemon juice
Instructions
1. Prepare the Crust:
- Season the beef tenderloin medallions generously with salt and pepper. Brush the baguette slices with olive oil. Preheat your grill or grill pan to medium-high heat.
- Grill the baguette slices for 1-2 minutes per side until toasted with grill marks. Set aside. Grill the beef medallions for 3-4 minutes per side for medium-rare. Let rest for 5 minutes before slicing thinly.
- For the bearnaise: In a small saucepan, combine the vinegar, white wine, and shallot. Simmer until reduced by half. Strain and let cool slightly. Whisk the egg yolks with the reduction in a heatproof bowl over a double boiler until thickened. Slowly whisk in the melted butter until the sauce is smooth and emulsified. Stir in the fresh herbs and lemon juice. Season with salt.
- To assemble: Place a slice of grilled beef on each crostini. Drizzle generously with the bearnaise sauce. Garnish with an extra sprinkle of fresh herbs and serve immediately.
Notes
You can customize the seasonings to taste.