Beef Tenderloin Crostini with Parmesan Wine Cream Sauce, a favorite appetizer to serve up when entertaining for the holidays. Herb butter roasted beef tenderloin, sliced thin and served over toasted crostini with goat cheese and a peppery parmesan white wine cream sauce. Nothing is more impressive than a simple herb-roasted beef tenderloin, but this crostini steps it up. It’s so delicious and a guest favorite. This will be the hit of your holiday party!
A fancy crostini for a special time of year! Shockingly, this is my first ever crostini recipe using beef. Not only does this feel festive and fun, but it’s totally delicious too!
What I love about this recipe is that even though there are a few steps, it’s easy to create and feels so fancy!
Every single Christmas Eve, my family enjoys a beef tenderloin roast. We usually switch up Christmas dinner, but Christmas Eve is always a beef tenderloin. This year, we might be enjoying both a roast and these crostini, the boys will be elated!
I’m really looking forward to recreating this for our family Christmas later this month. The crostini is so yummy and I know my entire family will enjoy it too!
Here are the details
Step 1: roast the beef
Start with the beef tenderloin. Find a smaller roast and then rub it all over with crushed black peppercorns. Now, place the roast in a roasting pan or use a cast iron skillet like I do.
Add butter, garlic, fresh rosemary, thyme, and sage.
Next, roast the meat for about 15 minutes until it is medium-rare. Allow the roast to rest before slicing.
Step 2: Make the cream sauce
The sauce is essential. In my opinion, the sauce really makes this recipe YUMMY.
It’s a simple parmesan white wine cream sauce made in the same pan the beef is roasted in. Take the skillet, place it on the stove, and add white wine. Allow the wine to simmer until reduced. Then, add cream, the roasted garlic (that’s roasted alongside the beef), and parmesan cheese.
Mix everything together until you have a creamy sauce. Then be sure to season with salt and pepper.
Step 3: before serving, toast the bread
Use your favorite French bread and toast up the slices in the oven. Then, spread honey-whipped goat cheese overtop. To whip the cheese, add the goat cheese to a food processor with honey, then whip until creamy.
Spread the whipped cheese over the toasted baguette slices.
Step 4: Assemble
When you have the goat cheese spread out over the toasted bread, add a slice of beef to each crostini. Then serve drizzled with the warm parmesan cream sauce.
I can’t begin to describe just how delicious this fancy yet simple recipe is. It’s an appetizer you’ll probably only make during the holidays or for special occasions, but it’s sure to be loved by all. The meat melts in your mouth, and I love the addition of the buttery herb cream sauce. It’s not overpowering, but just right.
And that cream sauce? I think if there was ever a sauce to pair with beef tenderloin, it’s this. It’s creamy with parmesan and lots of fresh herbs.
Everything about this feels elegant and fancy. But in reality, it actually comes together in less than an hour. Perfect for a holiday party!
Looking for other easy holiday appetizer recipes?? Here are my favorites:
Lastly, if you make this Beef Tenderloin Crostini with Parmesan Wine Cream Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Beef Tenderloin Crostini with Parmesan Wine Cream Sauce
Calories Per Serving: 209 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 500 degrees F.2. In a cast iron skillet, season the beef generously with peppercorns and sea salt. Arrange the butter slices on top of the tenderloin, then arrange the garlic, rosemary, thyme, and sage around the beef. Roast for 20 minutes for medium rare (120° to 125° F). Remove the beef from the skillet, tent with foil and let rest 10 minutes before slicing. 3. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer for 3-5 minutes or until the wine has reduced. Add the butter and continue cooking for another 2 minutes. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes, or until the sauce has thickened slightly. 4. Squeeze the roasted garlic cloves out of the skin and mash into a paste. Stir the garlic into the sauce. Add the parmesan. Remove from the heat. Season with salt and pepper.5. Whip the goat cheese, honey, and a pinch of salt in a bowl or food processor.6. Slice the beef. Spread each baguette slice with goat cheese. Top with a slice of steak. To serve, drizzle over the warm cream sauce and fresh herbs.
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To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving.