Beef Tenderloin with Gorgonzola Crostini Recipe
These Beef Tenderloin Gorgonzola Crostini are an elegant and flavorful appetizer featuring tender, seared beef tenderloin slices atop toasted French baguette slices, topped with creamy Gorgonzola cheese and drizzled with a hint of balsamic vinegar. Perfect for entertaining or a sophisticated snack, this recipe combines rich beef with tangy cheese and a touch of fresh parsley for garnish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12-14 crostini 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Beef Tenderloin and Seasoning
- 1 pound beef tenderloin
- Salt and pepper to taste
Cheese
- 1 cup Gorgonzola cheese, crumbled
Bread and Toppings
- 1 French baguette, sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Fresh parsley for garnish
Instructions
- Prepare the Beef Tenderloin: Season the beef tenderloin generously with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the tenderloin on all sides until browned, about 3-4 minutes per side, then cook to your desired doneness (medium rare is recommended, about 130°F internal temperature). Remove from heat and let rest for 5-10 minutes before slicing thinly.
- Toast the Baguette Slices: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet, brush each slice lightly with the remaining olive oil, and toast in the oven for 6-8 minutes until golden and crisp.
- Assemble the Crostini: Place a slice of beef tenderloin on each toasted baguette slice. Top each with a generous amount of crumbled Gorgonzola cheese.
- Add Balsamic and Garnish: Drizzle a small amount of balsamic vinegar over each crostini to add a tangy sweetness that complements the beef and cheese. Garnish with finely chopped fresh parsley for color and freshness.
- Serve Immediately: Arrange the crostini on a serving platter and serve warm or at room temperature for the best flavor experience.
Notes
- For extra flavor, marinate the beef tenderloin in balsamic vinegar and olive oil for 30 minutes before cooking.
- If Gorgonzola is too strong, substitute with blue cheese or creamy goat cheese.
- To keep crostini crisp, toast the bread slices just before assembling and serving.
- Leftover beef can be refrigerated for up to 2 days and reheated gently to retain moisture.
Keywords: Beef Tenderloin Crostini, Gorgonzola appetizer, French baguette crostini, elegant appetizers, easy party snacks