Description
This elegant Beef Tenderloin Crostini with Parmesan Wine Cream Sauce is a perfect festive appetizer for Christmas celebrations. Featuring tender, medium-rare beef tenderloin roasted with aromatic herbs and garlic, served atop toasted baguette slices with whipped goat cheese and a rich, creamy parmesan sauce, it offers a delightful balance of savory flavors that will impress your guests.
Ingredients
Scale
Beef Tenderloin and Crostini
- 1 (2 pound) beef tenderloin, trimmed and tied
- 2 tablespoons black peppercorns, crushed
- Sea salt, to taste
- 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 cheese
Instructions
- Prepare the Beef: Allow the beef tenderloin to come to room temperature for at least 1 hour to ensure even cooking. Preheat your oven to 500 degrees Fahrenheit.
- Roast the Beef: In a cast iron skillet, season the beef generously with crushed black peppercorns and sea salt. Arrange butter slices evenly on top of the tenderloin. Surround the beef with the smashed garlic cloves, rosemary, thyme, and sage. Roast in the preheated oven for about 20 minutes to reach medium rare (an internal temperature of 120° to 125° F). After roasting, remove the beef from the skillet, tent it loosely with foil, and allow it to rest for 10 minutes before slicing. This resting step preserves juices and tenderness.
- Make the Wine Cream Sauce: Using the same cast iron skillet, place it over high heat on the stovetop. Pour in the white wine, scraping up any browned bits from roasting the beef. Simmer the wine for 3-5 minutes until reduced slightly. Add the butter and continue cooking for an additional 2 minutes. Slowly stir in the heavy cream and bring the mixture to a boil. Reduce the heat to low and simmer for 5 minutes or until the sauce thickens slightly.
- Add Garlic and Parmesan: Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Stir this garlic paste into the sauce, then add the grated parmesan cheese. Remove the sauce from heat and season with salt and pepper to taste.
- Prepare the Goat Cheese Spread: In a bowl or food processor, whip together the goat cheese, honey, and a pinch of salt until smooth and spreadable.
- Assemble the Crostini: Slice the rested beef tenderloin thinly. Spread the whipped goat cheese mixture evenly on each toasted baguette slice. Top each slice with a piece of the sliced beef. To serve, drizzle the warm parmesan wine cream sauce over the crostini and garnish with fresh herbs if desired.
Notes
- Make Ahead: The goat cheese mixture can be prepared up to 3 days in advance and stored in the refrigerator. Bring it back to room temperature before serving for optimal spreadability and flavor.
- Use a meat thermometer to ensure perfect medium-rare doneness for the beef.
- For added presentation, garnish with extra fresh herbs such as thyme or rosemary on top before serving.
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 55mg
