Steak, Bacon & Egg Crostinis Recipe

Prep and toast baguette

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet. Brush both sides lightly with olive oil (about 2 tbs total). Season with kosher salt and black pepper. Toast in oven for 8–10 minutes, flipping once halfway, until golden and crisp. Remove and let cool on a rack.

Cook bacon

In a medium skillet over medium heat, add diced bacon and cook until fat renders and bacon pieces are browned, about 8–10 minutes. Use a slotted spoon to remove most of the bacon pieces to a paper towel-lined plate, leaving about 2 tbs of bacon fat in the skillet. Reserve removed bacon pieces.

Sweat aromatics

Add the minced shallot or yellow onion to the bacon fat and cook over medium-low heat until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Caramelize and finish jam

Stir in brown sugar, maple syrup, apple cider vinegar and water to deglaze the pan, scraping up browned bits. Return the reserved bacon pieces to the skillet. Reduce heat to low and simmer, stirring occasionally, until mixture is thick and jammy, about 8–10 minutes. Taste and season with 1/4 tsp black pepper. Remove from heat and let cool slightly. If you prefer a smoother jam, pulse 2–3 times in a food processor — keep some texture.

Sear and chill

Slice the chilled beef tenderloin very thinly against the grain; if difficult, briefly partially freeze the roast for 20–30 minutes to firm it up before slicing. Heat a heavy skillet over high heat with 1 tsp neutral oil until shimmering. Sear the beef slices for 20–30 seconds per side just to develop a light crust (you want rare to medium-rare), working in batches to avoid overcrowding. Immediately transfer seared slices to a tray and sprinkle with 1/2 tsp sea salt and 1/4 tsp black pepper. Allow to cool, then shave any thicker pieces thinly with a sharp knife. Reserve warm (or let cool to room temperature).

Make reduction

In a small saucepan, combine white wine vinegar, dry white wine, minced shallot and 1 tablespoon chopped tarragon. Bring to a simmer and reduce until about 1 tablespoon of liquid remains (about 6–8 minutes). Remove from heat and let cool slightly.

Warm egg yolks

Place a heatproof bowl over (not touching) a small pot of gently simmering water to create a double boiler. Add the egg yolks and the cooled reduction to the bowl and whisk continuously until mixture thickens and becomes creamy and slightly tripled in volume, about 2–4 minutes. Make sure the water is at a gentle simmer — do not overheat or the eggs will scramble.

Emulsify with butter

Once yolks are thickened, remove the bowl from heat. Very slowly (drop by drop to start), whisk in the warm melted butter until incorporated and sauce is emulsified and silky. After the sauce begins to come together, you can add butter in a thin steady stream. If the sauce is too thick, whisk in 1 tsp cold water to loosen. Stir in remaining chopped tarragon, 1/4 tsp salt and 1/4 tsp black pepper. Keep the béarnaise warm by placing the bowl in a warm spot; do not reheat over direct heat as it may break.

Arrange toasted crostini on a serving platter. Spread about 1 teaspoon of bacon jam on each crostini.

Top each crostini with a thin slice or two of shaved seared beef (about 0.5–1 oz per crostini).

Spoon about 1 tablespoon of warm béarnaise sauce over the beef on each crostini. If béarnaise has thickened too much, whisk gently to loosen before spooning.

Garnish each crostini with a few microgreens or a small sprig of tarragon and a light grind of black pepper. Serve immediately while crostini are crisp and sauce is warm.