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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!
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:
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
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.
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
To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving.
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This was great! Making this again for xmas eve. I put all 8 tablespoons of butter on the meat, which was awesome, but then skipped adding any to the sauce because it didn’t seem to need it. Next time I’ll slice the really big garlic cloves to smaller chunks, and I’ll also keep a better eye on the sauce because I let it boil too long and it broke on me. Hazards of chatting while cooking 🙂
Hi Heidi! Thanks for the feedback on this recipe! xT
Yuuummm. Just made this and brought to a Christmas party and it was the first dish gone (within minutes). Great sauce! I subbed out beef tenderloin and used Trader Joe’s pre-cooked sirloin. Very tasty!
Thank you so so much! Love to hear this recipe was enjoyed! xT
Can you assist with suggestions on two best side dishes to serve this with. Thank you!
Hi there! I would maybe serve with some roasted carrots and a salad! Or honestly maybe some potatoes would be yummy too? xT
Making this for a Christmas party. Just confused on the butter. Did you use half on the Tenderloin then added half to the sauce? It says 8 tablespoons, but doesn’t say divided. thanks really enjoy your recipes.
Do you toast the baguette slices first?
Could I use another cut of beef?
I used Trader Joe’s pre cooked sirloin and it was tender and delicious. Much easier on the budget!
Thank you so so much! Love to hear this recipe was enjoyed! xT
This recipe really caught my eye, but I was bummed to see goat cheese on the ingredients list. Any suggestions on a cheese substitute in this recipe for those of us who *loathe* goat cheese?
You could use ricotta! xT
Can you substitute any other cheese for the goat cheese. Don’t care for goat cheese. But the recipe looks yummy.Thank you, Ann
Ricotta could be yummy! 🙂 xT
We made this for dinner tonight. It’s absolutely amazing. My husband is fairly stingy with food compliments and he hasn’t stopped talking about this! Don’t skimp on ingredient quality and this will rival anything you can buy in a restaurant.
Thank you sooo much for giving this recipe a try 🙂 xT
So so good!! Can’t wait to make again. Love this recipe along with others of yours Thank you!!
Hey! Thank you so so much! Love to hear that you enjoyed this recipe 🙂 xT
Would you serve this appetizer with a fork & knife? Or is it meant to be finger food? I love the idea of it, but it seems like it might be messy/a lot of work to eat with only your hands! Would love some serving instructions!
Hi there! I would probably serve it with a fork and knife! 🙂 xT
This looks wonderful and is a well crafted recipe. I am plan on using the roasting part of the recipe for our tenderloin and serve as the main with horseradish because as far as I am concerned tenderloin is nothing more than a vehicle for horseradish, LOL. That said I think the suggestion to roast in a cast iron skillet and then use that skillet to make the sauce is spot on and will make a really lovely sauce for those who do that. I agree with another commenter, use this as a guide. If you want it cooked more cook it more. If you want more or less herbs, go for it. And goodness people use google to answer some of your questions.
Hi Cari! Thank you so much for the feedback! I so appreciate it! xT
I will make this for sure . Thank you so much. Merry Christmas 🎄. Enjoy your family in Colorado 😍
Hope you enjoy the recipe! Have a wonderful Christmas! xT
Very terrific! I added mushrooms cooked in butter with shallots and garlic and then took out the mushrooms and added some more butter and the herbs. I then cooked the filet medallions in the skillet with the butter and herbs. When done? I added the wine, cream, fresh warm and reduced. I did the crostini with olive oil, salt, pepper and garlic powder. I sliced the filet super thin and placed on the crostini and spooned the sauce and mushrooms over top. BIG HIT! thank you for this great recipe!
Thank you so so much John! xT
What temperature do you recommend and time for something a little more done? We cannot do medium rare.
Same temperature and cook a little longer…..put in a meat thermometer….