Beef Tenderloin Gorgonzola Crostini is a tasty little appetizer that brings together tender, juicy beef with the bold, creamy flavor of Gorgonzola cheese all on top of crunchy toasted bread. The contrast between the beef’s richness and the sharpness of the cheese makes each bite exciting and satisfying.
I love making these crostini when I want something special but easy to put together. The combination feels fancy, but it’s really just simple ingredients doing their best work. I always add a little fresh arugula on top for a peppery crunch, which really lifts the flavors and adds some brightness to the dish.
These crostini are great for gatherings or just a cozy night in. I like to serve them with a glass of red wine—something smooth and not too heavy—to match the beef and cheese without overpowering them. They’re perfect for sharing and always get a thumbs up from friends and family alike.
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and cooks quickly, perfect for crostini. If you want a budget-friendly option, try sirloin or flank steak, but cook carefully to keep it tender.
Baguette: Crunchy sliced baguette makes a great base. You can swap for ciabatta or a sturdy sourdough loaf if you prefer a different texture.
Gorgonzola Cheese: Its strong, creamy flavor is essential here. Blue cheese or Roquefort can be good substitutes for similar tang and creaminess.
Sour Cream or Crème Fraîche: These add a smooth, cooling layer. Greek yogurt works well too if you want a lighter option.
Balsamic Glaze: It adds sweetness and acidity to balance rich flavors. If you don’t have glaze, reduce balsamic vinegar slowly on the stove or replace with a drizzle of honey and vinegar mix.
How to Cook Tenderloin for Perfect Crostini Slices?
Getting tender, juicy beef slices is key to this dish. Here’s how I do it:
- Season the steak well with salt and pepper to enhance flavor.
- Heat the pan until very hot before adding oil and steak for a good sear.
- Sear about 3-4 minutes per side for medium-rare, adjusting time for thicker cuts.
- Let the steak rest 5 minutes after cooking to keep juices inside.
- Slice thinly against the grain for tenderness—this makes each bite easy to chew.
Patience with resting and slicing makes all the difference to keep the beef tender and flavorful on your crostini.
Equipment You’ll Need
- Baking sheet – I use this to toast the baguette slices evenly and easily. It’s simple to clean and holds all the toasts at once.
- Skillet – I prefer a cast-iron skillet for searing the beef because it gets hot quickly and cooks evenly.
- Chef’s knife – A sharp knife makes slicing the beef thin and neat, which is perfect for bites.
- Meat thermometer (optional) – For precise doneness, especially if you want medium or rare.
- Small spoon or pastry bag – Easy for spreading sour cream or crème fraîche on the crostini.
Flavor Variations & Add-Ins
- Swap Gorgonzola for blue cheese or Roquefort for a different bold flavor.
- Use different proteins like thinly sliced grilled chicken or roast beef if beef tenderloin isn’t available.
- Add a handful of arugula or spinach on top for a peppery crunch and freshness.
- Finish with a drizzle of honey instead of balsamic glaze for a sweeter touch.
Beef Tenderloin Gorgonzola Crostini
Ingredients You’ll Need:
Main Ingredients:
- 1 baguette, sliced diagonally into 1/2-inch pieces
- 1 lb beef tenderloin steak
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil, divided
- 2 oz Gorgonzola cheese, crumbled
- 1/4 cup sour cream or crème fraîche
- 2 tbsp balsamic glaze or reduction
- Fresh chives or green onions, thinly sliced, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes in total: 10 minutes for preparation, including slicing the bread and seasoning the steak, and about 10 minutes for cooking and assembling the crostini. It’s quick to make and perfect for a last-minute appetizer or snack!
Step-by-Step Instructions:
1. Toasting the Baguette:
Preheat your oven to 375°F (190°C). Lay the baguette slices out on a baking tray and brush them lightly with 1 tablespoon of olive oil. Toast them in the oven for 8 to 10 minutes, until they’re golden and crisp. Set them aside once done.
2. Cooking the Beef:
Season your beef tenderloin well with salt and pepper on all sides. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat until hot. Add the steak and sear it for 3 to 4 minutes on each side for medium-rare, or longer if you prefer it more cooked. Remove the steak and let it rest for 5 minutes so the juices settle.
3. Assembling the Crostini:
After the steak has rested, slice it thinly into bite-sized pieces. Spread a little sour cream or crème fraîche onto each toasted bread slice. Then add a slice of the beef on top, sprinkle with crumbled Gorgonzola cheese, and drizzle a bit of balsamic glaze over each crostini. If you like, add sliced fresh chives or green onions for a fresh finish.
4. Serving:
Serve these delicious crostini immediately while the bread is still crisp and the beef is warm. They make a wonderful elegant appetizer or a tasty snack to share with friends and family.
Can I Use Frozen Beef Tenderloin for This Recipe?
Yes, but make sure to thaw it completely in the refrigerator overnight before cooking. Cooking beef from frozen can result in uneven doneness and a less tender texture.
Can I Substitute Gorgonzola Cheese?
Absolutely! Blue cheese or Roquefort are great alternatives that provide a similar tangy, creamy flavor. If you prefer a milder taste, try goat cheese or cream cheese instead.
How Should I Store Leftover Crostini?
It’s best to store the components separately. Keep toasted baguette slices in an airtight container at room temperature, and refrigerate the cooked beef and toppings separately for up to 2 days. Assemble just before serving to keep the bread crisp.
Can I Make These Crostini Ahead of Time?
You can prepare the beef and toast the bread a few hours in advance, then store them separately. Assemble the crostini shortly before serving to ensure the bread stays crunchy and the flavors stay fresh.