Description
Beef Crostini with Béarnaise Sauce
Ingredients:
For the Crostini:
1 baguette, sliced
2 tbsp olive oil
Pinch of salt
For the Beef:
1 lb beef tenderloin or filet mignon, sliced thin
1 tbsp olive oil
Salt and freshly ground pepper to taste
For the Béarnaise Sauce:
1/4 cup white wine vinegar
2 tbsp shallots, minced
1 tbsp fresh tarragon, chopped
3 egg yolks
1/2 cup unsalted butter, melted
Salt and pepper to taste
For Garnish:
Fresh chives, chopped
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Instructions:
Prepare the Crostini:
Preheat oven to 375°F (190°C). Brush baguette slices with olive oil, sprinkle with salt, and bake until golden and crispy (8-10 minutes).
Cook the Beef:
Season beef slices with salt and pepper. Heat olive oil in a skillet over high heat and sear the beef for 2 minutes on each side or until cooked to your preferred doneness.
Make the Béarnaise Sauce:
In a small saucepan, simmer vinegar, shallots, and half the tarragon until reduced by half. Let cool. Whisk egg yolks over a double boiler, slowly adding the melted butter. Strain the vinegar reduction into the eggs, whisking until thickened. Add the remaining tarragon, and season with salt and pepper.
Assemble:
Place a slice of beef on each crostini. Drizzle with Béarnaise sauce and garnish with fresh chives.
Serve:
Arrange on a platter and serve immediately as an elegant appetizer!
Enjoy the perfect bite of sophistication!
#BeefCrostini #ElegantAppetizer
Step-by-Step Guide
Follow this detailed guide for flawless execution. First, prep all ingredients: slice the baguette, mince the shallots, chop the herbs, and slice the beef thinly against the grain. For the crostini, ensure even oil coating for uniform crispness. When searing the beef, pat slices dry first and ensure your skillet is very hot for a perfect sear without overcooking. For the Béarnaise, the double boiler is key—whisk the yolks constantly over gently simmering water, never letting the bowl touch the water, to create a stable emulsion. Slowly drizzle in the warm, melted butter while whisking vigorously. Assemble just before serving to maintain the crostini’s crunch.
Serving Suggestions
These elegant crostini are perfect for a cocktail party or as a starter for a formal dinner. Serve them on a slate board or elegant platter. Pair with a bold red wine like a Cabernet Sauvignon or a crisp sparkling wine to cut through the richness. For a fuller spread, accompany with a simple arugula salad dressed with lemon vinaigrette or a selection of olives and cornichons.
How-to Summary
In summary, this dish involves three core components: 1) Toasting baguette slices into crispy crostini. 2) Quickly searing seasoned, thin-cut beef tenderloin. 3) Preparing a classic Béarnaise sauce by emulsifying egg yolks and butter with a reduced tarragon-shallot vinegar. Assemble by topping each crostini with beef, a drizzle of sauce, and a chive garnish.
Frequently Asked Questions
Can I make any components ahead of time? Yes, you can prepare the crostini a few hours in advance and store them in an airtight container. The vinegar reduction for the sauce can also be made ahead. However, the Béarnaise sauce and beef are best cooked just before serving.
What if my Béarnaise sauce breaks or curdles? Don’t panic. Start with a fresh egg yolk in a clean bowl over the double boiler. Very slowly whisk the broken sauce into the new yolk. The lecithin in the fresh yolk can often re-emulsify the sauce.
Can I use a different cut of beef? While tenderloin is ideal for its tenderness, you can use sirloin or strip steak. Just be sure to slice it very thinly against the grain to ensure it’s easy to bite.
Is there a substitute for tarragon? Tarragon is essential for authentic Béarnaise flavor. If unavailable, use a small amount of dried tarragon, but fresh is vastly superior. As a last resort, chervil or a tiny pinch of fennel fronds can provide a faintly similar anise note.
How do I keep the crostini from getting soggy? Assemble the crostini immediately before serving. You can also place a small piece of lettuce or arugula between the bread and the beef as a slight barrier.
Common Mistakes to Avoid
- Overcooking the Beef: Thin slices cook in minutes. Sear quickly over high heat for just 1-2 minutes per side for medium-rare.
- Rushing the Béarnaise: Adding the butter too quickly is the main cause of a broken sauce. Drizzle in a slow, steady stream while whisking constantly.
- Using Cold Butter: The melted butter must be warm, not hot or cold, to properly emulsify with the egg yolks.
- Skipping the Vinegar Reduction Strain: Always strain the reduction into the eggs to remove the shallot and herb pieces, ensuring a smooth, velvety sauce.
Conclusion
Beef Crostini with Béarnaise Sauce transforms simple ingredients into a show-stopping appetizer that balances rich, savory, and tangy flavors with delightful textures. While it requires some attention to technique, particularly for the sauce, the impressive result is well worth the effort. By following the detailed steps and avoiding common pitfalls, you can confidently create a sophisticated bite that will delight your guests and elevate any gathering.