Ruth’s Chris–Style Beef Tenderloin Crostini with Herb Cream

Elegant, rich, and undeniably steakhouse-worthy, these beef tenderloin crostini are the kind of appetizer that instantly elevates any gathering. Crisp, golden crostini form the perfect base for tender slices of beef, finished with a luxurious herb-infused cream that melts into every bite.

The beef tenderloin is seared simply with salt and pepper, allowing its natural flavor to shine. Cooking it quickly over high heat creates a beautiful crust while keeping the center juicy and tender, exactly the way a classic steakhouse prepares it. Letting the meat rest before slicing ensures clean cuts and maximum tenderness.

What truly sets this dish apart is the herb cream. Cream cheese and sour cream create a silky base, while fresh herbs and garlic add brightness and depth. The combination is rich without being heavy, perfectly balancing the savory beef and crunchy crostini.

Whether served as a holiday appetizer, dinner party starter, or upscale cocktail bite, these crostini deliver impressive flavor with surprisingly simple preparation. They look refined, taste indulgent, and always disappear fast.

Servings and timing:
Yield: 6–8 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes

Ingredients

• 1 lb beef tenderloin
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 baguette, sliced into 1/2-inch rounds
• 2 tablespoons olive oil, for crostini

Herb Cream

• 4 oz cream cheese, softened
• 1/3 cup sour cream
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh chives, finely chopped
• 1 teaspoon fresh thyme, minced
• 1 small garlic clove, grated
• Salt and black pepper, to taste

Optional garnish

• Balsamic glaze
• Extra chopped fresh herbs

Instructions

1. Season the beef tenderloin generously on all sides with salt and black pepper.
2. Heat olive oil and butter in a skillet over medium-high heat. Sear the beef on all sides until browned and cooked to desired doneness, about 4–5 minutes per side for medium-rare.
3. Remove beef from the skillet, tent loosely with foil, and let rest for 10 minutes. Slice thinly against the grain.
4. Preheat oven to 375°F (190°C). Brush baguette slices with olive oil and arrange on a baking sheet.
5. Toast bread for 8–10 minutes until golden and crisp.
6. In a bowl, mix cream cheese, sour cream, parsley, chives, thyme, garlic, salt, and black pepper until smooth and creamy.
7. Spread a generous layer of herb cream onto each crostini.
8. Top with sliced beef tenderloin.
9. Finish with a light drizzle of balsamic glaze and a sprinkle of fresh herbs if desired. Serve warm or at room temperature.

Variations

• Use filet mignon medallions instead of a whole tenderloin for individual portions.
• Add horseradish to the herb cream for a sharper, classic steakhouse bite.
• Swap thyme for rosemary for a more robust herb profile.
• Top with caramelized onions or sautéed mushrooms for extra richness.

Tips

• Let the beef rest fully before slicing to keep it juicy and tender.
• Slice beef thinly for an elegant presentation and easy bites.
• Toast crostini until fully crisp so they hold up under the toppings.
• Herb cream can be made a day ahead and refrigerated for easy entertaining.