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

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.