Beef Tenderloin Crostini with Caramelized Shallot Cream Cheese, Gruyère & Chives
- Pair with Cabernet Sauvignon
Crostini
- 1 baguette, cut into 24 slices, approximately ½ inch thick
- 1–1¼ lb beef tenderloin
- 1 tbsp olive oil
- Kosher salt and freshly ground black pepper, to taste
Caramelized Shallot Cream Cheese
- 8 oz cream cheese, softened
- 2 large shallots, thinly sliced
- 1 tbsp butter
- 1 tsp olive oil
- 1 tsp fresh thyme leaves (optional)
- Salt and black pepper, to taste
Garmosh
- 1 cup finely shredded Gruyère
- 2 tbsp finely chopped fresh chives
- Caramelize the shallots. Heat the butter and olive oil in a skillet over medium-low heat. Add the shallots and a pinch of salt. Cook for 15–20 minutes, stirring occasionally, until soft and deeply golden. Cool completely.
- Make the spread. Mix the cooled shallots into the softened cream cheese. Add thyme, if using, and season with black pepper and salt to taste.
- Roast the tenderloin. Heat the oven to 425°F. Pat the beef dry, rub with olive oil, and season generously with salt and pepper. Sear in a hot, oven-safe skillet on all sides, then transfer to the oven and roast until it reaches your preferred doneness. Rest the tenderloin before slicing thinly across the grain.
- Toast the baguette. Reduce the oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 8–10 minutes, until lightly golden and crisp.
- Assemble. Spread each crostini with the shallot cream cheese, top with thinly sliced tenderloin, and finish with a generous pinch of shredded Gruyère.
- Broil to order. Arrange the assembled crostini on a baking sheet and broil for 1–3 minutes, watching closely, until the Gruyère is melted and bubbly and the beef is warmed through.
- Garnish. Finish with fresh chives and serve immediately.
Make-ahead tip: The shallot cream cheese can be made up to 2 days in advance. Roast the tenderloin a day ahead if desired, refrigerate promptly, and slice thinly. Toast the baguette in advance. Assemble and broil in small batches just before serving.
Chef’s tip: Keep the beef slices thin and the Gruyère finely shredded. The cheese melts quickly, warming the tenderloin without leaving it under the broiler too long. If the beef is refrigerated, let it sit out briefly while you assemble the crostini, but don’t leave it at room temperature for more than two hours total.
