Beef Tenderloin Gorgonzola Crostini is a tasty little treat that brings together juicy slices of tender beef tenderloin with creamy, tangy Gorgonzola cheese on top of crisp, toasted crostini. The combo of rich meat and bold cheese, with a bit of crunch from the bread, makes each bite full of flavor and texture that’s hard to resist.
I love making these crostini when I want a simple but impressive appetizer. They don’t take long to put together, but they always feel special—perfect for treating friends or making a casual get-together feel a bit fancy. My favorite tip is to let the tenderloin rest after cooking so the juices stay locked in, which really makes the bite juicier and more delicious.
These crostini are great served warm with a glass of red wine or alongside a fresh green salad. I sometimes add a drizzle of balsamic glaze on top for a slightly sweet contrast that everyone seems to enjoy. Whenever I serve these, they disappear quickly, and I end up making more, which is always a good sign!
Key Ingredients & Substitutions
Beef Tenderloin: This cut is tender and cooks quickly, perfect for crostini. If it’s pricey, filet mignon or sirloin can work, but keep an eye on cooking time to keep tenderness.
Gorgonzola Cheese: It gives a creamy, tangy bite. If you find it too strong, try blue cheese or goat cheese for a milder twist. Cream cheese smooths the spread and balances flavors.
Baguette: Choose a fresh, crusty baguette for the best crunch. If fresh baguette isn’t available, any crusty bread like ciabatta or a French roll sliced thin works well.
Caramelized Onions: Slow-cooked onions add sweetness that pairs beautifully with beef and cheese. If short on time, use store-bought caramelized onions or onion jam as a shortcut.
Balsamic Vinegar (optional): This adds a little tangy sweetness which brightens the rich toppings. If you don’t have balsamic glaze, a quick reduction of balsamic or a drizzle of honey can substitute.
How Can I Cook Tender Beef Tenderloin Perfectly for Crostini?
Cooking beef tenderloin properly is key to juicy, tender bites without overcooking.
- Pat the meat dry and season well with salt and pepper.
- Heat olive oil in a heavy skillet until hot but not smoking.
- Sear beef 3-4 minutes per side for medium-rare; adjust if you like it more done.
- Let the meat rest for 5-10 minutes after cooking; this helps juices redistribute so it’s juicy and tender.
- Slice thinly against the grain for easier bites and tenderness.
Skipping the resting step often leads to dry beef, so be patient! Thin slices also make each crostini easy to eat and more flavorful.
Equipment You’ll Need
- Baking sheet – I use it to toast the baguette slices evenly in the oven.
- Heavy skillet – a good pan for searing the beef quickly and evenly.
- Chef’s knife – sharp and handy for slicing the beef thinly and chopping chives or herbs.
- Small bowl – for mixing the Gorgonzola and cream cheese into a smooth spread.
- Spatula or spoon – for spreading cheese and assembling the crostini smoothly.
Flavor Variations & Add-Ins
- Use blue cheese or goat cheese instead of Gorgonzola for a milder flavor.
- Add a spread of fig jam or caramelized pear slices for a sweet contrast.
- Try thin slices of prosciutto or cooked bacon on top for extra savory bites.
- Sprinkle with crushed pistachios or walnuts for added crunch and richness.
Beef Tenderloin Gorgonzola Crostini
Ingredients You’ll Need:
For the Crostini:
- 1 French baguette, sliced into 1/2-inch thick pieces
- 1 tbsp olive oil (for brushing)
For the Beef Tenderloin:
- 12 oz beef tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil (for cooking)
For the Cheese Spread:
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup cream cheese, softened
For the Topping and Garnish:
- 1/2 cup caramelized onions (see note below)
- 1 tbsp balsamic vinegar (optional, for drizzling)
- Fresh chives, chopped or in long sprigs
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook, plus about 10 minutes to let the beef rest. If you make caramelized onions from scratch, add an extra 20-25 minutes. Overall, you can expect about 45-50 minutes including everything.
Step-by-Step Instructions:
1. Prepare the Crostini Base:
Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides lightly with 1 tbsp olive oil. Toast in the oven for 8 to 10 minutes, flipping halfway through, until golden and crisp. Set aside to cool.
2. Cook the Beef Tenderloin:
Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Season the tenderloin generously with salt and pepper. Sear it for about 3 to 4 minutes per side for medium-rare (adjust time based on your preferred doneness). Remove from heat and let rest for 5-10 minutes to lock in the juices. Then thinly slice the beef.
3. Mix the Cheese Spread:
In a small bowl, combine the softened cream cheese with the crumbled Gorgonzola cheese. Stir well until smooth and creamy. This mixture will be spread on your toasted baguette slices.
4. Assemble the Crostini:
Spread a generous layer of the cheese mixture on each toasted baguette slice. Top with a slice of the rested beef tenderloin, then add a small spoonful of caramelized onions on top.
5. Garnish and Finish:
Drizzle a small amount of balsamic vinegar or glaze over the crostini, if desired. Finish by garnishing with fresh chive sprigs or chopped chives for a burst of color and freshness.
6. Serve Immediately:
Arrange the crostini on a serving platter and serve while warm or at room temperature. Enjoy!
Note on Caramelized Onions:
To make caramelized onions, thinly slice one large onion. Cook it slowly in a drizzle of olive oil or butter over low heat for 20-25 minutes, stirring occasionally, until the onions are soft, golden, and sweet. Season lightly with salt. You can prepare these ahead of time and keep refrigerated until ready to use.
Can I Use Frozen Beef Tenderloin for This Recipe?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry with paper towels to remove excess moisture for a better sear.
Can I Make the Crostini Ahead of Time?
You can toast the baguette slices and make the cheese spread a day ahead. Keep them stored separately in airtight containers. Assemble the crostini with beef and onions just before serving to keep the bread crisp.
How Should I Store Leftovers?
Store any assembled crostini in an airtight container in the fridge for up to 2 days. For best texture, re-toast the bread separately before adding the toppings when serving leftovers.
What Can I Use Instead of Gorgonzola Cheese?
If you prefer a milder flavor, try blue cheese, goat cheese, or even feta. Mixing it with cream cheese will help keep the spread creamy and smooth.