Grilled Beef Tenderloin Crostini with Béarnaise Sauce

Ingredients

For the Beef:

• 1 ½ lb beef tenderloin, trimmed

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp fresh rosemary, finely chopped

• 1 tsp fresh thyme, chopped

• Salt and black pepper, to taste

For the Crostini:

• 1 French baguette, sliced into ½-inch rounds

• 2 tbsp olive oil or melted butter

• 1 clove garlic, cut in half (for rubbing)

For the Béarnaise Sauce:

• ½ cup unsalted butter (1 stick)

• 2 egg yolks

• 1 tbsp lemon juice

• 1 tbsp finely chopped shallots

• 1 tsp dried tarragon (or 1 tbsp fresh, chopped)

• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley or chives, finely chopped

Instructions

1. Prepare the Beef

   • Rub the beef tenderloin with olive oil, garlic, rosemary, thyme, salt, and pepper.

   • Let rest at room temperature for 30 minutes before grilling.

2. Grill the Tenderloin

   • Preheat grill to medium-high heat (about 450°F / 230°C).

   • Sear the beef for 3–4 minutes per side until nicely browned.

   • Move to indirect heat and cook until internal temperature reaches 130°F (54°C) for medium-rare.

   • Remove from grill, tent with foil, and let rest for 10–15 minutes before slicing thinly.

3. Make the Crostini

   • Brush baguette slices with olive oil or butter.

   • Toast on the grill (or in the oven at 400°F for 5–6 minutes) until golden.

   • Rub lightly with the cut side of a garlic clove for flavor.

4. Prepare the Béarnaise Sauce

   • In a small saucepan, combine vinegar, lemon juice, shallots, and tarragon. Simmer for 2–3 minutes, until reduced by half. Strain and let cool slightly.

   • Whisk egg yolks in a heatproof bowl over low simmering water (double boiler method).

   • Slowly drizzle in melted butter while whisking continuously until thickened and creamy.

   • Whisk in the vinegar reduction. Season with salt and pepper.

5. Assemble the Crostini

   • Place a thin slice of grilled beef tenderloin on each toasted crostini.

   • Spoon a dollop of warm Béarnaise sauce on top.

   • Garnish with fresh parsley or chives.