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