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These beef tenderloin and Gorgonzola crostini bring together tender, flavorful meat with the sharp creaminess of blue cheese on crisp, garlicky toasted baguette slices. They make for the perfect appetizer when you want to impress guests without spending hours in the kitchen.
I first made these crostini for a dinner party and was amazed at how quickly they disappeared. Now they are my go-to when friends come over because everyone loves the savory bite-sized flavors.
Ingredients
- Beef tenderloin: one pound trimmed for the best texture and tenderness
- Gorgonzola cheese: eight ounces crumbled to add a creamy, tangy punch pick a good quality blue cheese for the best result
- Baguette: sliced into quarter-inch rounds ensures each crostini crisps perfectly without being too thick
- Extra-virgin olive oil: a quarter cup for brushing the bread and adding richness
- Garlic: two cloves minced fresh garlic gives a bright punch and aroma
- Fresh rosemary: one tablespoon chopped adds a fragrant herbal note
- Fresh thyme: one tablespoon leaves only contributes subtle earthiness
- Salt and pepper: to taste essential for seasoning and bringing out the natural flavors
- Balsamic glaze: two tablespoons for a sweet and tangy drizzle that balances the cheese
- Arugula: for garnish adds peppery freshness and color to the finished platter
Step-by-Step Instructions
- Sear the Beef:
- Season the tenderloin well with salt and pepper. Heat a skillet over medium-high heat and add one tablespoon of olive oil. Place the beef in the pan and sear for three to four minutes on each side until a golden brown crust forms. This step locks in flavor and juices.
- Roast to Perfection:
- Transfer the seared beef to a baking dish and roast in a preheated 400 degrees Fahrenheit oven for 15 to 20 minutes aiming for medium-rare. Use a meat thermometer and remove it once the internal temperature hits 130 degrees Fahrenheit.
- Toast the Bread:
- While the beef cooks, arrange the baguette slices on a baking sheet. Mix minced garlic with the remaining olive oil and brush over the bread evenly. Toast in the oven for about five minutes or until golden crisp but watch closely so they don’t burn.
- Rest and Slice:
- Allow the beef to rest for ten minutes after roasting. Then thinly slice against the grain to keep the meat tender and easy to bite into.
- Assemble the Crostini:
- Place a baguette slice on your serving platter, top with a slice of beef, and sprinkle with crumbled Gorgonzola. Drizzle each piece with balsamic glaze and finish with a handful of fresh arugula.
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I love how the fresh herbs complement the meat and cheese. One memorable family moment was making these for a holiday gathering where everyone gathered around the platter and eagerly reached for the crostini. It made the event feel warm and festive.
Storage Tips
Store any leftover beef tightly wrapped in the refrigerator and use within two days. Toasted baguette slices are best eaten fresh but can be kept in an airtight container for a day. It’s best to assemble crostini just before serving to keep the bread crisp.
Ingredient Substitutions
If Gorgonzola is too strong try a milder cheese like goat cheese or crumbled feta which still offers creaminess and tang. For the beef tenderloin, filet mignon or sirloin can work but keep in mind the tenderness and cooking times will vary a bit.
Serving Suggestions
Garnish crostini with thinly sliced jalapenos or a sprinkle of red pepper flakes for a spicy kick. Serve alongside a fresh green salad or roasted vegetables for a balanced meal that doesn’t feel heavy.
Cultural Context
This crostini recipe draws inspiration from Italian antipasti traditions where small open-faced sandwiches combine simple ingredients with bold flavors. It’s a modern take on classic crostini that emphasizes quality protein paired with blue cheese and herbs.
Pro Tips
- Always thinly slice beef against the grain to ensure tenderness
- Don’t skip brushing the baguette with garlic olive oil to achieve that irresistible aroma and flavor
- Let the beef rest adequately after cooking to keep the juices locked in and prevent dryness
Recipe FAQs
- → How do I ensure the beef tenderloin stays tender?
Sear the beef over medium-high heat to form a crust, then roast to medium-rare temperature. Let it rest before slicing to keep juices locked in.
- → What type of bread works best for the crostini?
Sliced baguette, toasted until golden and crisp, offers the ideal crunchy base that complements the tender beef and creamy cheese.
- → Can I substitute Gorgonzola cheese?
Yes, milder options like goat cheese or feta provide a creamy texture with less pungency, balancing the beef’s richness.
- → What herbs enhance the flavor in this dish?
Fresh rosemary and thyme add aromatic notes that pair beautifully with the savory beef and sharp cheese flavors.
- → How can I add a spicy kick to these crostini?
Top with thin jalapeno slices or sprinkle red pepper flakes just before serving to introduce a gentle heat contrast.