Beef Tenderloin & Gorgonzola Crostini

Ingredients

1 pound beef tenderloin, cut into 1-inch thick medallions
1 tablespoon olive oil
Salt and freshly cracked black pepper to taste
1 French baguette, sliced into 1/2-inch pieces
2 tablespoons butter, melted (for brushing the bread)
4 ounces Gorgonzola cheese, crumbled
1 tablespoon cream cheese, softened
1 teaspoon chopped fresh chives or parsley
Balsamic glaze, for drizzling
Fresh thyme, for garnish

Instructions

Preheat oven to 400°F (200°C). Arrange the baguette slices on a baking sheet. Brush each slice with melted butter and toast for 6–8 minutes, flipping halfway, until golden and crisp. Set aside.
Season the beef medallions with salt and black pepper on both sides.

Heat olive oil in a skillet over medium-high heat. Sear the medallions for about 2–3 minutes per side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes, then slice into smaller pieces to fit the crostini if needed.

In a small bowl, mix the crumbled Gorgonzola with cream cheese and chopped chives until well combined. This softens the flavor and makes it easier to spread or spoon.

Place one piece of seared beef on each toasted crostini.Top with a spoonful of the Gorgonzola mixture.

Drizzle lightly with balsamic glaze and garnish each with a sprig of fresh thyme. Serve warm or at room temperature as a luxurious appetizer.