Beef Tenderloin Crostini with Basil Pesto Mayonnaise
Elegant roasted beef tenderloin appetizers served on crispy toasted baguette rounds with a creamy basil pesto spread. The tender beef is seasoned with rosemary and roasted to medium-rare perfection, then sliced thin and layered on golden bread crisps. Perfect for dinner parties, holiday entertaining, or special occasions where you want to impress guests with sophisticated flavors and restaurant-quality presentation.
Ingredients
- 1 ¼ pounds beef tenderloin
- 1 tablespoon olive or vegetable oil
- ½ teaspoon salt
- ½ teaspoon coarsely ground pepper
- ½ teaspoon crushed dried rosemary leaves
- ¼ cup basil pesto
- ¼ cup mayonnaise or salad dressing
- 24 slices baguette-style French bread, diagonally cut 1/2-inch-thick from 10-ounce loaf
- 3 tablespoons olive or vegetable oil
- 24 leaves small fresh basil
Instructions
- 1
Heat oven to 450 degrees
- 2
Place beef in ungreased shallow baking pan and brush with oil
- 3
Sprinkle all sides with salt, pepper and rosemary
- 4
Insert meat thermometer so tip is in thickest part of beef
- 5
Bake uncovered 20 to 25 minutes or until thermometer reads at least 140 degrees
- 6
Cover beef with aluminum foil and let stand 10 to 15 minutes until thermometer reads 145 degrees
- 7
Mix pesto and mayonnaise in small bowl while beef is baking
- 8
Reduce oven temperature to 400 degrees
- 9
Brush bread slices with oil and place in ungreased jelly roll pan
- 10
Bake bread 6 to 8 minutes or until crisp
- 11
Cut beef into thin slices
- 12
Top each bread slice with beef and pesto mayonnaise
- 13
Garnish with basil leaf and arrange on serving platter
Tips
Let the beef rest after cooking to allow juices to redistribute for more tender slices.
Toast bread just before serving to maintain maximum crispiness for the best texture contrast.
Slice beef against the grain for the most tender bite-sized pieces.
Good to Know
Refrigerate assembled crostini up to 2 hours before serving
Roast beef and toast bread up to 1 day ahead, assemble just before serving
Serve at room temperature within 2 hours of assembly
Common Mistakes
slice beef immediately after cooking to avoid dry meat
toast bread too far ahead to prevent sogginess
Substitutions
FAQ
Can I make these ahead of time?
You can roast the beef and toast the bread up to a day ahead, but assemble the crostini just before serving to prevent the bread from becoming soggy.
What if I don't have a meat thermometer?
Cook the beef for about 20-25 minutes for medium-rare, but a thermometer ensures perfect doneness and food safety.
How long will leftovers keep?
Assembled crostini should be eaten within 2 hours. Separately stored components keep for 2-3 days refrigerated.