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Beef Tenderloin Crostini with Parmesan Wine Cream Sauce, a favorite appetizer to serve up when entertaining for the holidays. Herb butter roasted beef tenderloin, sliced thin and served over toasted crostini with goat cheese and a peppery parmesan white wine cream sauce. Nothing is more impressive than a simple herb-roasted beef tenderloin, but this crostini steps it up. It’s so delicious and a guest favorite. This will be the hit of your holiday party!
Ingredients
- beef tenderloin
- black peppercorns
- sea salt
- olive oil
- salted butter
- garlic
- fresh rosemary
- fresh thyme
- sage leaves
- baguette
- goat cheese
- honey
- dry white wine
- salted butter
- heavy cream or whole milk
- grated parmesan
What to keep in your kitchen:
- baking sheet
- cutting board
- sharp knives
- medium bowl
- internal thermometer
- airtight container
- spoon and silverware for serving
A fancy crostini for a special time of year! Shockingly, this is my first ever crostini recipe using beef. Not only does this feel festive and fun, but it’s totally delicious too!
What I love about this recipe is that even though there are a few steps, it’s easy to create and feels so fancy!
Every single Christmas Eve, my family enjoys a beef tenderloin roast. We usually switch up Christmas dinner, but Christmas Eve is always a beef tenderloin. This year, we might be enjoying both a roast and these crostini, the boys will be elated!
I’m really looking forward to recreating this for our family Christmas later this month. The crostini is so yummy, the perfect holiday appetizer, and I know my entire family will enjoy it too!
Here are the details
Step 1: roast the beef
Start with the beef tenderloin. Find a smaller roast and then rub it all over with crushed black peppercorns. Now, place the roast in a roasting pan or use a cast iron skillet like I do.
Add butter, garlic, fresh rosemary, thyme, and sage.
Next, roast the meat for about 15 minutes until it is medium-rare. Allow the roast to rest before slicing.
Step 2: Make the cream sauce
The sauce is essential. In my opinion, the sauce really makes this recipe YUMMY.
It’s a simple parmesan white wine cream sauce made in the same pan the beef is roasted in. Take the skillet, place it on the stove, and add white wine. Allow the wine to simmer until reduced. Then, add cream, the roasted garlic (that’s roasted alongside the beef), and parmesan cheese.
Mix everything together until you have a creamy sauce. Then be sure to season with salt and pepper.
Step 3: before serving, toast the bread
Use your favorite French bread and toast up the slices in the oven. Then, spread honey-whipped goat cheese overtop. To whip the cheese, add the goat cheese to a food processor with honey, then whip until creamy.
Spread the whipped cheese over the toasted baguette slices.
Step 4: Assemble
When you have the goat cheese spread out over the toasted bread, add a slice of beef to each crostini. Then serve drizzled with the warm parmesan cream sauce.
I can’t begin to describe just how delicious this fancy yet simple recipe is. It’s an appetizer you’ll probably only make during the holidays or for special occasions, but it’s sure to be loved by all. The meat melts in your mouth, and I love the addition of the buttery herb cream sauce. It’s not overpowering, but just right.
And that cream sauce? I think if there was ever a sauce to pair with beef tenderloin, it’s this. It’s creamy with parmesan and lots of fresh herbs.
Everything about this feels elegant and fancy. But in reality, it actually comes together in less than an hour. Perfect for a holiday party!
Looking for other easy holiday appetizer recipes?? Here are my favorites:
How to Make an Easy Holiday Cheese Board
Pull Apart Roasted Garlic Pizza Dip Sliders
Pull Apart Christmas Tree Garlic Bread
Pastry Wrapped Cranberry Baked Brie
Whipped Goat Cheese with Warm Candied Bacon and Dates.
Cranberry Brie Pull Apart Bread
Baked Gruyère in Pastry with Rosemary and Garlic
Lastly, if you make this Beef Tenderloin Crostini with Parmesan Wine Cream Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Beef Tenderloin Crostini with Parmesan Wine Cream Sauce
Servings: 16
Calories Per Serving: 209 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
- 1-2 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
Instructions
- 1. Allow the beef to come to room temperature for at least 1 hour. Preheat the oven to 500 degrees F.2. In a cast iron skillet, season the beef generously with peppercorns and sea salt. Arrange the butter slices on top of the tenderloin, then arrange the garlic, rosemary, thyme, and sage around the beef. Roast for 20 minutes for medium rare (120° to 125° F). Remove the beef from the skillet, tent with foil and let rest 10 minutes before slicing. 3. Meanwhile, make the cream sauce. Place the same skillet used to roast the beef over high heat. Add the wine and scrape up any browned bits off the pan. Simmer for 3-5 minutes or until the wine has reduced. Add the butter and continue cooking for another 2 minutes. Slowly pour in the cream and bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes, or until the sauce has thickened slightly. 4. Squeeze the roasted garlic cloves out of the skin and mash into a paste. Stir the garlic into the sauce. Add the parmesan. Remove from the heat. Season with salt and pepper.5. Whip the goat cheese, honey, and a pinch of salt in a bowl or food processor.6. Slice the beef. Spread each baguette slice with goat cheese. Top with a slice of steak. To serve, drizzle over the warm cream sauce and fresh herbs.
Notes
To Make Ahead: the goat cheese can be made 3 days ahead and kept in the fridge. Bring to room temperature before serving.
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Made these as an appetizer for a dinner party and they were a hit! Definitely will be making these again!!
Hi Bri,
Awesome!! Thanks for choosing to make this recipe and share with others, so glad it was a hit! xT
Made this for our Christmas dinner as a main dish- followed all the steps up until the crostini and it turned out amazing. I want to pour that sauce over everything. Paired this with the crispy cheesy potato stacks and some roasted veggies. 10/10 will make again.
Hi Nicolette,
Awesome!! Thanks a lot for trying this recipe and your comment, love to hear it turned out nicely for you! Happy New Year!!🎆 xxT
Any suggestions for a different cheese? I love goat cheese but I have some extreme goat cheese haters i’m serving it to.
Hey Heidi,
Sure, blue cheese would also be great! Please let me know if you have any other questions! xx
Hi. I plan on making this only serving as main meal for Christmas dinner. without crostini. I will be serving 9 people. What adjustments do I need to make in regards to pounds of tenderloin, cooking times and the measurements for the sauce?
Thank you.
Hi Sheryl,
Thanks so much for choosing to make this recipe. I would actually just follow this one instead:
https://www.halfbakedharvest.com/roasted-beef-tenderloin-with-mushrooms-and-white-wine-cream-sauce/
I hope this helps! Happy Holidays! xT
I think I will try this for Christmas dinner but without the crostini (which sounds wonderful, but I want to serve more of a traditional dinner roast instead of an appetizer). I will report back after I get the family feedback. I am giving 5 stars on presentation and because I believe the flavors here will meld perfectly together. (I had to rate to post)
Thanks so much, Sheryl!! I hope you love this recipe! Happy Holidays! xx
Hello,
I’d love to make this for an upcoming lunch Christmas potluck for work.
Would this be good if everything was made the night before? I usually hate reheating sauces
Thanks,
JC
Hi Janet,
I think that would be okay for you to do! I hope you love this recipe! Happy Thanksgiving! xx
Can I make the wine cream sauce ahead with some beef broth or scrapings from other cooked beef?
Hi Sally,
Sure, that would work nicely for you! I hope you love this recipe! Happy Thanksgiving! xx
I know the beef is tender, but do you need a fork and knife to eat this?
Hi Linda,
No, you shouldn’t need a fork and knife for this:) Please let me know if you have any other questions, I hope you love this recipe! xT
What kind of dry white wine is good to use? Can you give exact recommendations? And can I substitute the goat cheese with another kind of cheese? I’m excited to make these for an upcoming house warming party. Thanks
Hey Tracy,
I like to use a chardonnay in this recipe:) Blue cheese would also be a great option in place of the goat cheese. I hope you love this recipe! xT
Thank you! Today’s the day. Fingers crossed 🤞 😃
This came out perfect and everyone LOVED it! The tenderloin melted in your mouth, and the flavor was out of this world! I can’t wait to make it again.
I’d love to post a photo and show off my display. It was all so beautiful and delicious.
Yay!! So glad to hear this, Tracy! Thanks so much for making this recipe and your comment! xx