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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!
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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 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, 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.
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:
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
Ingredients
- 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
Instructions
- 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.
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.
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We cannot do medium rare what would you recomeend for time and temp for it to be more cooked? And would it still taste good if it wasnt med rare?
Thank you for your years of sharing incredible and delicious recipes, content, and instilling intuitive confidence in me. Your recipes read like an exciting adventure. Because of you, I’ve served some of the Best yummiest meals ever and feed friends and family in the warmest possible way. I am forever grateful for your guidance and suggestions. Happiest Holidays to you and yours
Why so many haters? I love all your recipes! Thanks HBH!!
Aw thanks Leslie! 🙂 xT
Readers asking for ingredient amounts to be clarified are “haters”? What?
Looks wonderful!! I am not a huge fan of goat cheese, can you recommend a substitute for goat cheese?
Ricotta would be yummy! 🙂 xT
Gorgonzola is a classic pairing with tenderloin. I am not a fan but it would melt well. I do not meant to contradict T, she is far more experienced than I am but I think ricotta might be too watery/loose (although in a sauce maybe that won’t matter) but frankly there isn’t much flavor to it.
What could I use to replace the wine in the sauce? My guests cannot have alcohol…..
Perhaps chicken broth?
Yes chicken broth would be a great sub! 🙂 xT
First of all, this looks delicious.
Second, (talking to most of the people in the comments), Tiegan’s recipes are a guide/inspiration. She isn’t looking to walk a novice cook through step-by-steps and wildly accurate measurements.
Adjust the recipe as you like. Use it as a guide. Her recipes are always a hit for me because–I don’t measure anything lol. I look to her gorgeous photos for inspiration and ingredients and I’m on my way…
<3 Merry Christmas.
Hi Lauren,
I Couldn’t Agree With You More! Even when I don’t have some ingredients on hand or even when I mess up the steps completely, her recipes are always a hit for me. I love her inspiration and guide to create my own recipe.
This is a recipe blog. It has literally ONE job, and that’s providing a recipe. Did you really just dismiss a recipe that does that as “wildly” accurate?
I love Tieghan but I respectfully disagree with this take. When a recipe is is published and I am making it for the first time, I am expected detailed step by step instructions and accurate measurements. A published recipe should absolutely have accurate measurements. If not, what exactly are we all doing here?
OMG people…relax. Most people use herbs and garlic to their taste. Just add what you like. If you like lots of garlic…add lots. If you like lots of herbs…add lots. Have you people never cooked before? Just kidding. Hehe
Hi HBH, while this sounds delicious, I don’t see any ingredient amounts for the fresh herbs or garlic. Also, are you roasting in a a cast iron skillet or a roasting pan??
This looks incredible, Tieghan! I will definitely be making this for Christmas, and I suspect it might be my favorite recipe you’ve ever shared!!
Aw thank you so much Leah! I hope you enjoy this recipe! xT
You forgot to put the herbs and garlic in the ingredient list. Novice chefs may need amounts,
So sorry! Amounts are fixed now! xT
Another incomplete recipe.
No no mention of amount of each herb, how much garlic to roast…
Many of her Her recipes seems to be a mess in the last several months.
This recipe doesn’t include amount of garlic needed-or to roast it first. Also doesn’t list the herbs or amount? This recipe is a mess.
Recipe is fixed now! So sorry!
Recipe says nothing about how much garlic, rosemary, thyme and sage. Also, states roasting pan and then refers to skillet?
Recipe is fixed now! So sorry!
The directions say “ Arrange the butter slices on top of the tenderloin, then arrange the garlic, rosemary, thyme, and sage around the beef. ” but I don’t see those ingredients listed in the recipe.
Hi there! The recipe calls for !/2 mixed sage, rosemary, and thyme 🙂
Sorry, how much?
The recipe calls for 8 cloves of garlic and 1/2 cup of fresh mixed herbs. This is of course a matter of taste and preference and some people will prefer more or less garlic and/or herbs. Ad-libbing is A-OK – I tend to go heavy on garlic and moderate on herbs, but it’s up to the individual.
This recipe was fantastic! (And very easy.) I made it as is, with the exception of subbing cream cheese for the goat cheese which I don’t like. It worked great.
Amounts for the garlic, fresh rosemary, thyme, and sage? Looks like a whole head of garlic?