This post may contain affiliate links, please see our privacy policy for details.
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. Itโs so delicious and a guest favorite. This will be the hit of your holiday party!
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Ingredients
- beef tenderloin
- black peppercorns
- sea salt
- olive oil
- salted butter
- garlic
- fresh rosemary
- fresh thyme
- sage leaves
- baguette
- goat cheese
- honey
- dry white wine
- salted butter
- heavy cream or whole milk
- grated parmesan
What to keep in your kitchen:
- baking sheet
- cutting board
- sharp knives
- medium bowl
- internal thermometer
- airtight container
- spoon and silverware for serving
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 itโs totally delicious too!
What I love about this recipe is that even though there are a few steps, itโs 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!
Iโm really looking forward to recreating this for our family Christmas later this month. The crostini is so yummy, the perfect holiday appetizer, 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.
Itโs 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 (thatโs 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 canโt begin to describe just how delicious this fancy yet simple recipe is. Itโs an appetizer youโll probably only make during the holidays or for special occasions, but itโs sure to be loved by all. The meat melts in your mouth, and I love the addition of the buttery herb cream sauce. Itโs not overpowering, but just right.
And that cream sauce? I think if there was ever a sauce to pair with beef tenderloin, itโs this. Itโs 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:ย
How to Make an Easy Holiday Cheese Board
Pull Apart Roasted Garlic Pizza Dip Sliders
Pull Apart Christmas Tree Garlic Bread
Pastry Wrapped Cranberry Baked Brie
Whipped Goat Cheese with Warm Candied Bacon and Dates.
Cranberry Brie Pull Apart Bread
Baked Gruyรจre in Pastry with Rosemary and Garlic
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, donโt 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
Ingredientsย
- 1 (2 pound) beef tenderloin, trimmed and tied
- 2 tablespoons black peppercorns, crushed
- sea salt
- 1 stick (8 tablespoons) salted butter
- 8 cloves garlic, lightly smashed
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 8 fresh sage leaves
- 1 baguette, sliced, and toasted
- 6 ounces goat cheese
- 1-2 tablespoons honey
Wine Cream Sauce
- 1/2 cup dry white wine
- 2 tablespoons salted butter
- 2 cups heavy cream or whole milk
- 1/2 cup grated parmesan
Instructionsย
- 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 (120ยฐ to 125ยฐ 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
/
Do you remove the herbs from the pan when removing the beef or add the wine and sauce ingredients to the herbs in the pan?
Hey Laura,
You can go ahead and leave the herbs in the pan, it’s going to give your sauce so much flavor. Please let me know if I can help in any other way!
This was an absolute hit for Christmas this year! We ended up making it the main course rather than a starter and it was a huge hit. Came together pretty easily and really didn’t take too long. It’s on the list for making again!
Hey Jasmine,
Thank you so much for giving this recipe a try and sharing your thoughtsโso happy it worked for you!
Have the best weekend!
Great flavors! Made this as an appetizer on New Years Eve – everyone loved it. Very simple and the flavors blend perfectly. Will make again soon.
Hey Elizabeth,
Fantastic! I appreciate you trying this recipe and your comment, love to hear it turned out well for you!
Have the best weekend!
Wowowow!!!! Just had these with my husband for our new years snack and this was DELICIOUS. 10/10
Hey Kelsey,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!๐ฅ๐
Yes!!! This is the BEST beef tenderloin recipe. We made it together as a family & my adult kids were amazed that tenderloin could be so straightforward. Definitely use a cast iron skillet – I couldn’t believe the butter did not smoke at 500 degrees. Thank you for this recipe & the fun we had together as a family!
Thanks so much, Susan! Love to hear this recipe was enjoyed, I appreciate you making it! Happy New Year!๐ฅ๐
I tried this recipe for our Christmas dinner. A few adatations…it was an 8 lb beef tenderloin that I roasted at 475 for 25 minutes then turned down oven to 350 and checked roast every 10 minutes until meat was 110 degrees. It turned out beautifully and everyone loved the sauce. Thanks for the inspo! Love your recipes…I paired the meat with your winter Pomegranate salad and Honey Roasted Carrots. It was a feast!!
Hey Natasha,
Happy Monday!! I appreciate you making this recipe and your notes, so glad it was a winner!
Looks delish! Can I serve the tenderloin cold or at room temp so that I can make it ahead?
Thanks Joanne! Sure, that would be perfectly okay for you to do! I hope you love this recipe!
Hello! Would the cook time change if i halved or quartered the recipe. considering making this for my husband and i for christmas but dont want to make 16 servings lol
Hey Kristin,
Lol totally get that! Depending on the size of your beef tenderloin, you will probably need to reduce the cook time. If you have a meat thermometer I would recommend using that.
I hope you love this recipe!
Do you have any recommendations for goat cheese substitutes – no matter how many times I try goat cheese, I’m not a fan ๐
Hi Kristen,
Sure, you could do blue cheese, that would also work nicely here! I hope you love this recipe, please let me know if you have any other questions!
How thick would you recommend the beef to be sliced?
Hi Maria,
I would say I slice this about 1 inch thick, you can check the photos for reference. I hope you love this recipe!