Description

This elegant Beef Tenderloin Crostini with Parmesan Wine Cream Sauce is a perfect appetizer for Christmas and special occasions. Tender, roasted beef tenderloin sits atop toasted baguette slices spread with creamy goat cheese whipped with honey. The crostinis are finished with a decadent Parmesan wine cream sauce infused with roasted garlic and fresh herbs, offering rich and sophisticated flavors that will impress your guests.

Ingredients

Scale

Beef and Herb Roasting

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

1 baguette, sliced and toasted
6 ounces goat cheese
1-2 tablespoons honey

Parmesan 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

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Instructions

Prepare the Beef: Remove the beef tenderloin from the refrigerator and allow it to come to room temperature for at least 1 hour to ensure even cooking. Meanwhile, preheat your oven to 500 degrees F.
Roast the Beef: In a cast iron skillet, season the beef generously with crushed black peppercorns and sea salt. Lay butter slices on top of the tenderloin and arrange the lightly smashed garlic cloves, rosemary, thyme, and sage evenly around the beef. Roast in the preheated oven for 20 minutes to achieve medium rare doneness (internal temperature 120° to 125° F). Remove the beef from the skillet, tent with foil, and let it rest for 10 minutes before slicing.
Make the Cream Sauce: While the beef rests, place the same cast iron skillet over high heat on the stovetop. Pour in the white wine and use a wooden spoon to scrape up all the browned bits from the pan surface. Simmer the wine for 3 to 5 minutes until it has reduced. Add the butter and cook for another 2 minutes. Slowly add the cream while bringing the sauce to a boil. Reduce heat to low and simmer for 5 minutes or until the sauce has thickened slightly.
Add the 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. Add the grated Parmesan cheese, remove 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 creamy.
Assemble the Crostini: Slice the rested beef tenderloin thinly. Spread each toasted baguette slice with the whipped goat cheese mixture, then top with a slice of beef. Drizzle the warm Parmesan wine cream sauce over the assembled crostini and garnish with fresh herbs if desired. Serve immediately.

Notes

To Make Ahead: The goat cheese mixture can be prepared up to 3 days in advance and stored in the refrigerator. Bring to room temperature before serving for easier spreading.
Use a cast iron skillet to achieve the best roasting and flavor infusion for the beef and sauce.
Make sure to let the beef rest after roasting to retain its juices and tenderness.
If preferred, whole milk can substitute heavy cream for a lighter sauce, though it will be less rich.

Nutrition

Serving Size: 1 crostini
Calories: 180
Sugar: 2 g
Sodium: 220 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 45 mg