If you’re looking for a fancy yet surprisingly easy appetizer that’ll wow your guests this holiday season, this Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe is where it’s at. I absolutely love how the tender, juicy beef pairs with the creamy, cheesy sauce and that hint of garlic and fresh herbs. Trust me, once you try this, it’s going to become your go-to for special occasions.
Why You’ll Love This Recipe
- Exceptional Flavor Combos: The juicy beef tenderloin, fresh herbs, and creamy parmesan wine sauce create an unforgettable bite.
- Great for Entertaining: Serve these crostini at parties or holiday dinners and watch people come back for seconds.
- Impressive yet Easy: Despite the gourmet vibe, the recipe is straightforward and approachable for any confident home cook.
- Make-Ahead Friendly: Components like the whipped goat cheese can be prepped in advance, saving you stress on the big day.
Ingredients You’ll Need
Each ingredient plays a part in building layers of flavor here. Using fresh herbs and quality beef really makes the difference. When buying your tenderloin, look for a cut that’s well-trimmed and evenly sized for even cooking.
- Beef Tenderloin: Opt for a fresh, trimmed tenderloin about 2 pounds for perfect slicing.
- Black Peppercorns: Freshly crushed for a robust, peppery crust that complements the beef.
- Sea Salt: Essential to bring out the natural flavors without overpowering.
- Salted Butter: Adds richness and helps infuse the herbs’ aroma during roasting.
- Garlic Cloves: Roasting whole cloves mellows their sharpness and creates a sweet, spreadable paste.
- Fresh Rosemary, Thyme, and Sage: These herbs elevate the taste and make the kitchen smell amazing.
- Baguette: Slice and toast until golden for a crunchy base that holds up well under the toppings.
- Goat Cheese: Whipped with a touch of honey to add tangy creaminess to balance the beef.
- Honey: Just a hint to make the goat cheese spread dreamy and luscious.
- Dry White Wine: The foundation of the creamy sauce, which brings acidity and depth.
- Heavy Cream or Whole Milk: For the silky texture that makes the parmesan sauce irresistibly smooth.
- Parmesan Cheese: Freshly grated for maximum cheesy flavor and to thicken the sauce naturally.
Variations
I love making this recipe my own depending on the occasion. Don’t hesitate to tweak the herbs or add a little heat if that’s your vibe. It’s your kitchen—have fun with it!
- Herb Swaps: Sometimes I swap sage for fresh basil in summer for a lighter, sweeter aroma that still feels fresh.
- Dairy-Free Version: Use a plant-based cream and skip the goat cheese—or substitute with a nut-based cheese—to keep this recipe inclusive.
- Spicy Kick: Add a pinch of red pepper flakes to the sauce for a subtle heat that wakes up the dish beautifully.
- Mini Crostini: Cut baguette slices smaller for bite-sized appetizers, perfect for cocktail parties.
How to Make Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe
Step 1: Bring the Beef to Room Temperature and Preheat Your Oven
This step is crucial to ensure even cooking. I learned early on to give the beef at least an hour out of the fridge. It hits the oven more evenly, and the difference is noticeable in tenderness. While your oven heats to a blazing 500°F, get your skillet ready.
Step 2: Season, Roast, and Infuse with Butter and Herbs
Generously crush your black peppercorns and rub them along with sea salt onto the tenderloin. I love pressing slices of butter right on top before surrounding the beef with garlic cloves, rosemary, thyme, and sage—it creates this deep aromatic flavor that seeps into the meat as it roasts. Roast for about 20 minutes for a perfect medium-rare (120°–125°F internal). Let it rest tented with foil for 10 minutes; patience here rewards you with juicy slices.
Step 3: Make the Parmesan Wine Sauce in the Same Skillet
Using the skillet you roasted your beef in means all those delicious browned bits flavor your sauce. Pour in the white wine to deglaze and simmer until reduced by half. Add butter and then cream, bringing it to a boil before lowering to a simmer. After about 5 minutes, the sauce should thicken—then mash that roasted garlic right into it along with parmesan. This sauce is everything—you’ll want to drizzle it generously.
Step 4: Whip the Goat Cheese with Honey
While the sauce is simmering, whip your goat cheese with a bit of honey and a pinch of salt until fluffy and spreadable. This sweet-savory whipped cheese adds such a nice contrast to the savory beef and sauce. I like to use a food processor but a hand mixer works just as well.
Step 5: Assemble Your Crostini
Slice your beef thinly and spread each toasted baguette slice with the whipped goat cheese. Top with a slice of tenderloin and finish with a drizzle of that heavenly parmesan wine cream sauce. Garnish with fresh herbs if you like—the colors and flavors brighten everything up.
Pro Tips for Making Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe
- Rest the Beef Properly: Never skip tenting the beef with foil; it lets juices redistribute and keeps your slices juicy and tender.
- Use the Same Skillet for Sauce: Those browned bits are pure flavor gold—scrape them up when you add the wine for a richer sauce.
- Whip Goat Cheese Thoroughly: Adding honey and whipping the goat cheese makes it lighter and more spreadable, balancing the dish perfectly.
- Don’t Skip the Toasting: Make sure your baguette slices are toasted until crispy so they hold up under all the luscious toppings.
How to Serve Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe
Garnishes
I’m a big fan of finishing these crostini with a sprinkle of fresh thyme or rosemary leaves. It adds a fresh burst of color and aroma. Sometimes I toss a few microgreens on top for an elegant touch, especially when serving guests.
Side Dishes
For sides, I like to keep it simple and seasonal. A crisp green salad or roasted winter vegetables work beautifully to balance the richness of the crostini. If it’s a holiday spread, a vibrant beet salad or a touch of tangy pickled veggies adds contrast and freshness.
Creative Ways to Present
For holidays or fancy parties, I arrange the crostini on a large wooden board layered with sprigs of rosemary and thyme underneath, which makes the presentation smell amazing too. You can also serve smaller crostini on individual appetizer spoons for a fun, modern twist.
Make Ahead and Storage
Storing Leftovers
I’ve stored leftover sliced beef and sauce separately in airtight containers in the fridge for up to two days. Keep the toasted baguette slices in a sealed bag so they stay crisp longer. When ready to serve, gently reheat the beef and sauce, then toast the bread again if needed.
Freezing
Because of the creamy sauce and fresh baguette, freezing assembled crostini isn’t ideal. However, you can freeze leftover sliced beef (without sauce) wrapped tightly for up to 3 months. Thaw overnight in the fridge and gently warm before assembling again.
Reheating
To reheat, warm the beef slices gently in a skillet or microwave on low power to avoid drying out. Warm the sauce separately on the stove, stirring frequently. Toast or re-toast your baguette slices quickly in the oven or toaster. Assemble just before serving for best texture.
FAQs
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Can I use a different cut of beef for this Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe?
While beef tenderloin is ideal for its tenderness and flavor, you can substitute with filet mignon or top sirloin roast if needed. Just adjust cooking times carefully to avoid toughness, and try to keep the beef tender with proper resting.
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What’s the best way to crush the peppercorns?
I like using a mortar and pestle or placing them in a zip-top bag and gently pounding with a rolling pin. Crushing coarsely rather than grinding into powder gives great texture and flavor on the crust.
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Can I prepare any parts of this recipe ahead of time?
Definitely! The whipped goat cheese can be made up to 3 days in advance and stored in the fridge. Also, you can season the beef and let it rest in the fridge overnight before roasting to enhance flavor.
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What wine works best for the parmesan wine sauce?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid sweet wines here, as the sauce should have a balanced acidity to cut through the richness of cream and parmesan.
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Can I make this recipe vegetarian-friendly?
This recipe centers around beef, but you could swap in grilled portobello mushrooms for a vegetarian version. Use vegetable broth and substitute parmesan with a vegetarian or vegan cheese alternative to maintain richness.
Final Thoughts
This Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe has quickly become a favorite in my family, especially during holiday gatherings when I want something elegant without being fussy. The flavors are luxurious but actually quite simple to pull off. I hope you enjoy making (and devouring) it as much as I do. Once you have this in your repertoire, your guests will definitely be asking you to make it again!
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Beef Tenderloin Crostini with Parmesan Wine Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: American
Description
This Beef Tenderloin Crostini with Parmesan Wine Cream Sauce is an elegant appetizer perfect for festive occasions like Christmas. Featuring succulent, roasted beef tenderloin paired with a rich, creamy Parmesan and wine sauce, topped on toasted baguette slices spread with honey-whipped goat cheese, this recipe balances robust flavors and creamy textures to delight your guests.
Ingredients
Beef and Seasonings
- 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
Crostini and Toppings
- 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
- Bring Beef to Room Temperature: Allow the beef tenderloin to rest at room temperature for at least one hour to ensure even cooking.
- Preheat and Prepare for Roasting: Preheat your oven to 500°F (260°C). Season the beef generously with crushed black peppercorns and sea salt. Place the butter slices on top of the tenderloin and arrange smashed garlic cloves, rosemary, thyme, and sage around it in a cast iron skillet.
- Roast the Beef: Roast the beef in the preheated oven for 20 minutes to achieve medium-rare doneness (internal temperature 120° to 125°F). Once roasted, remove the beef from the skillet, tent it with foil, and let it rest for 10 minutes before slicing to preserve its juices.
- Prepare the Parmesan Wine Cream Sauce: Using the same cast iron skillet, place it over high heat. Pour in the dry white wine, scraping up any browned bits from roasting. Simmer for 3-5 minutes until the wine reduces. Add 2 tablespoons of butter and cook for an additional 2 minutes. Slowly add the heavy cream while bringing the mixture to a boil. Lower the heat and simmer for 5 minutes until the sauce thickens slightly.
- Incorporate Roasted Garlic and Parmesan: Squeeze the roasted garlic cloves out of their skins and mash them into a paste. Stir this paste into the cream sauce along with the grated Parmesan cheese. Remove from heat, then season with salt and pepper to taste.
- Prepare Honey-Whipped Goat Cheese: In a bowl or food processor, whip together goat cheese, honey, and a pinch of salt until smooth and creamy.
- Assemble the Crostini: Slice the rested beef thinly. Spread each toasted baguette slice with the honey-whipped goat cheese, place a slice of beef on top, and drizzle generously with the warm Parmesan wine cream sauce. Garnish with fresh herbs if desired.
Notes
- The goat cheese mixture can be prepared up to 3 days in advance and stored in the refrigerator. Allow it to come to room temperature before serving for optimal spreadability.
- For best results, use a cast iron skillet as it retains heat well and helps develop rich pan flavors.
- This recipe serves excellent as an elegant appetizer or party finger food, making it ideal for holiday gatherings.
Nutrition
- Serving Size: 1 crostini
- Calories: 210
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 10g
- Cholesterol: 55mg
