This Beef Tenderloin and Gorgonzola Crostini is an elegant appetizer that brings the steakhouse experience to a bite-sized treat. Featuring melt-in-your-mouth beef tenderloin and a rich, creamy gorgonzola spread, it is the perfect starter for holiday parties or sophisticated gatherings.
With a crispy toasted baguette base, savory seared steak, and a sweet finish of balsamic glaze, this appetizer looks impressive but comes together with surprisingly little effort.
Recipe Details
- Flavor Profile: A luxurious combination of savory beef and funky, sharp gorgonzola cheese, balanced by the sweetness of balsamic glaze and the freshness of thyme.
- Texture: You get a satisfying crunch from the buttered toast, followed by the tenderness of the steak and the smooth, creamy cheese topping.
- Time: 15 minutes prep, 15 minutes cook/assembly.
- Difficulty: Easy to Intermediate. Searing the steak correctly is the key step.
What You’ll Need
To make this recipe, you will need a baking sheet for toasting the crostini and a skillet (cast iron works well) for searing the beef medallions. A small bowl is needed to mix the cheese spread. The ingredients rely on high-quality beef tenderloin, a fresh French baguette, and bold flavors like gorgonzola and balsamic glaze to create a gourmet bite.
Ingredient Notes
- Beef Tenderloin – This premium cut is essential for an appetizer because it is incredibly tender. You want your guests to be able to bite through the meat easily without pulling the whole piece off the bread.
- French Baguette – A standard baguette sliced into 1/2-inch rounds provides the perfect vessel. It crisps up well without becoming rock hard.
- Gorgonzola Cheese – A variety of blue cheese that offers a sharp, distinct flavor. Crumbled gorgonzola mixes easily.
- Cream Cheese – A small amount of softened cream cheese helps stabilize the gorgonzola, making it spreadable and slightly milder.
- Balsamic Glaze – This is thicker and sweeter than balsamic vinegar. It adds a professional finish and essential acidity to cut through the rich cheese and meat.
- Fresh Herbs – Chives inside the cheese mix and fresh thyme on top add a pop of color and herbal fragrance.
Add-ins and Substitutions
- Steak Cuts – If tenderloin is unavailable, you can use sirloin or ribeye, but ensure you slice it very thinly against the grain after cooking so it is tender enough to eat as finger food.
- Cheese – If blue cheese is too strong for your crowd, goat cheese or Boursin makes a delicious, milder substitute.
- Garnish – A sprinkle of toasted walnuts or microgreens can add extra texture and visual appeal.
How to Make Beef Tenderloin and Gorgonzola Crostini
- Toast the Bread: Preheat your oven to 400°F (200°C). Arrange the baguette slices in a single layer on a baking sheet. Brush both sides of each slice with the melted butter. Toast in the oven for 6–8 minutes, flipping them halfway through, until they are golden and crisp.
- Sear the Beef: Season the beef tenderloin medallions generously with salt and freshly cracked black pepper. Heat the olive oil in a skillet over medium-high heat. Once the oil is hot, sear the medallions for 2–3 minutes per side for a medium-rare finish. Remove from the pan and let them rest for 5 minutes. After resting, slice the medallions into smaller pieces if needed to fit the bread.
- Make the Cheese Spread: In a small bowl, combine the crumbled Gorgonzola, softened cream cheese, and chopped fresh chives (or parsley). Mix until the mixture is smooth and well combined.
- Assemble: To build the crostini, place a piece of the seared beef on each toasted baguette slice. Top the beef with a spoonful of the gorgonzola mixture.
- Garnish and Serve: Drizzle each piece lightly with balsamic glaze and garnish with a sprig of fresh thyme. Serve warm or at room temperature.
Pro Tip: Letting the beef rest for 5 minutes before slicing is crucial. If you slice it immediately, the juices will run out, making the bread soggy and the meat dry. Resting locks the juices inside.
Recipe Tips
- Room Temperature Cheese: Ensure your cream cheese is soft before mixing. This allows it to blend perfectly with the crumbly gorgonzola without lumps.
- Watch the Bread: Baguette slices can go from perfectly golden to burnt very quickly at 400°F. Keep an eye on them during the last minute of toasting.
- Assembly Timing: Assemble these close to serving time so the bread retains its crunch. If they sit for hours, the juices from the meat might soften the crostini.
FAQs
- Can I make this ahead of time? You can toast the bread and sear the steak earlier in the day. Store the bread in an airtight container and the steak in the fridge. Bring the steak to room temperature or flash-warm it in a pan before assembling.
- Is Gorgonzola very strong? It has a distinct “blue” flavor, but mixing it with cream cheese mellows it out significantly, making it more palatable for a wider audience.
- Can I use balsamic vinegar instead of glaze? Vinegar is too thin and will soak into the bread. You can make your own glaze by simmering balsamic vinegar with a little sugar until it reduces and thickens.
Serving Suggestions
- Wine Pairing: A bold Cabernet Sauvignon or a Merlot pairs beautifully with the rich beef and blue cheese.
- Appetizer Spread: Serve alongside shrimp cocktail or a charcuterie board for a complete holiday spread.
- Greens: A handful of arugula placed under the beef adds a nice peppery bite.
Make This Recipe in Advance
- Prep Components: The cheese mixture can be made up to 2 days in advance and stored in the fridge.
- Steak: You can cook the steak up to 4 hours ahead. Serve it room temperature, which is perfectly acceptable and delicious for this style of appetizer.
Beef Tenderloin and Gorgonzola Crostini
- Total Time: 30 minutes
- Yield: Approx. 20 Crostini
Description
This Beef Tenderloin and Gorgonzola Crostini is an elegant appetizer that brings the steakhouse experience to a bite-sized treat. Featuring melt-in-your-mouth beef tenderloin and a rich, creamy Gorgonzola spread, it is the perfect starter for holiday parties or sophisticated gatherings. With a crispy toasted baguette base, savory seared steak, and a sweet finish of balsamic glaze, this appetizer looks impressive but comes together with surprisingly little effort.
Ingredients
The Base & Beef
- 1 pound beef tenderloin, cut into 1-inch thick medallions
- 1 French baguette, sliced into 1/2-inch rounds
- 1 tablespoon olive oil (for searing)
- 2 tablespoons butter, melted (for brushing)
- Salt and freshly cracked black pepper, to taste
The Gorgonzola Spread
- 4 ounces Gorgonzola cheese, crumbled
- 1 tablespoon cream cheese, softened
- 1 teaspoon fresh chives (or parsley), finely chopped
Garnish
- Balsamic glaze
- Fresh thyme sprigs
Instructions
Toast the Bread
Preheat your oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush both sides lightly with the melted butter. Bake for 6–8 minutes, flipping halfway through, until golden and crisp. Set aside.
Sear the Beef
Season the beef medallions generously with salt and pepper on both sides. Heat the olive oil in a skillet (cast iron is best) over medium-high heat. Sear the medallions for 2–3 minutes per side for medium-rare.
Rest & Slice
Remove the beef from the pan and let it rest for at least 5 minutes to lock in juices. After resting, slice the medallions into bite-sized pieces that fit nicely onto your baguette rounds.
Make Cheese Spread
In a small bowl, mix the crumbled Gorgonzola, softened cream cheese, and chopped chives until smooth and creamy.
Assemble
Place a slice of seared beef onto each toasted baguette round. Top the beef with a generous dollop of the Gorgonzola mixture.
Finish
Drizzle with balsamic glaze and garnish with a small sprig of fresh thyme. Serve warm or at room temperature.
Notes
Why Tenderloin? This cut is essential for an appetizer because it is tender enough to bite through easily without pulling the whole piece of meat off the bread. If substituting with sirloin or ribeye, slice it very thinly against the grain.
The “Rest”: Do not skip the 5-minute resting period for the meat. If you slice it immediately, the juices will run out, making the bread soggy and the meat dry.
Cheese blend: The small amount of cream cheese stabilizes the Gorgonzola, making it creamy and spreadable rather than just crumbly. If blue cheese is too strong for your guests, goat cheese or Boursin are excellent substitutes.
Make Ahead: You can toast the bread and make the cheese spread a day in advance. The steak can be cooked up to 4 hours ahead and served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Searing / Toasting
- Cuisine: American / Steakhouse
Nutrition
- Serving Size: 1 Crostini
- Calories: 95
- Sugar: 1g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 15mg
Keywords: beef tenderloin appetizer, steak crostini recipe, gorgonzola beef crostini, holiday appetizers, fancy finger food, christmas appetizers, steakhouse starters
