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
Scale
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
