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. It’s so delicious and a guest favorite. This will be the hit of your holiday party!

Beef Tenderloin Crostini with Parmesan Wine Cream Sauce|

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: 

Christmas Tree Cheese Board

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 Gruyère 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, 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

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16
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.


Wine Cream Sauce


  • 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.


To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving. 
View Recipe Comments


Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. This was fantastic! I used our leftover prime rib from Christmas dinner (sous vided super rare) & served it for dinner (vs appetizer) with garlic mashed potatoes & roasted asparagus. I used hot honey with the goat cheese. We’ll definitely make this again…maybe our new day after Christmas “leftover” dinner! Loved it!

  2. 5 stars
    Omgosh!! Home run! Best ever! Used as a main course and not an appetizer. Sauce was amazing. HBH your the best

  3. Tieghan,
    Would a 8 lb tenderloin feed 20 people? I know you, yourself, have a large family. Would an 10 lb be better? Or two 6 lb tenderloins? Help?

  4. 5 stars
    This is the most special Christmas meal!

    My husband and I had fun making this together this week. There are several steps involved, but it’s well worth it. So tasty we plan to make for our family for Christmas. A fun way to elevate beef tenderloin. My most favorite HBH recipe yet! Thanks so much for creating and sharing.

  5. I would like to make this but will only have a few minute to prepare it. can i bake the tenderloin ahead of time and let it rest for a couple hours before cutting it and making the sauce?

  6. I am making tenderloin for the main course Christmas Day. I’m going to pair it with this sauce! Any recommendations for sides?

  7. 5 stars
    So crazy delicious Tieghan, my girls and I just love everything you post. We’d like to blame you for the 10 loose pounds floating around here but we love good food too much! Life is too short for bad meals.