Beef Tenderloin Crostini with Parmesan Wine Cream Sauce
Thin slices of herb-butter roasted beef tenderloin on toasted baguette with honey-whipped goat cheese and a peppery parmesan white wine cream sauce—an impressive holiday starter.
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 to 2 tablespoons honey
Steps
- Let the beef sit at room temperature at least 1 hour. Heat the oven to 500°F.
- Season the beef liberally with peppercorns and sea salt. Set butter on top, then nestle garlic, rosemary, thyme, and sage around the meat in a cast iron skillet.
- Roast 20 minutes for medium rare (120° to 125°F). Remove, tent with foil, and rest 10 minutes before slicing.
- Set the same skillet over high heat. Pour in wine and scrape up the browned bits. Simmer 3 to 5 minutes until reduced.
- Add butter and cook 2 minutes. Gradually stream in cream, bring to a boil, then lower the heat and simmer 5 minutes until slightly thickened.
- Squeeze roasted garlic from the skins, mash, and stir into the sauce with parmesan. Season with salt and pepper.
- Whip goat cheese, honey, and a pinch of salt in a bowl or food processor.
- Spread goat cheese on each baguette slice. Add a slice of beef and finish with warm cream sauce and fresh herbs.
Parmesan Wine Cream Sauce
- ½ cup dry white wine
- 2 tablespoons salted butter
- 2 cups heavy cream or whole milk
- ½ cup grated Parmesan