Tenderloin Steak Au Poivre Crostini* Recipe

Prepare steak

Pat the 8 oz beef tenderloin steak dry with paper towels. Lightly score the fat edge if present. Season both sides with 1/2 tsp kosher salt and press 1 tbsp coarsely cracked black pepper into both faces so some pepper adheres.

Sear

Heat 1 tsp olive oil in a heavy skillet (cast-iron preferred) over medium-high heat until shimmering and just smoking. Add the steak and sear without moving for 2 minutes to form a crust. Flip and sear the other side 1.5–2 minutes for medium-rare (internal temperature ~130°F / 54°C). Adjust time ± depending on thickness and desired doneness.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 5–7 minutes (this lets juices redistribute). While the steak rests, reserve pan drippings in the skillet for the sauce.

Slice

After resting, slice the steak thinly on a bias into 8–10 slices suitable for topping crostini.

Preheat oven to 375°F (190°C). Brush 6 baguette slices lightly with 1 tsp melted butter on both sides. Arrange in a single layer on a baking sheet and toast 6–8 minutes, flipping once, until edges are golden and crisp. Remove and keep warm.

Make pan sauce in the skillet used for the steak over medium heat. If pan is very dry, add 1 tsp olive oil. Add 1 tsp minced shallot and sauté 30–45 seconds until fragrant and translucent but not browned.

If using, carefully add 1 tbsp brandy/cognac to deglaze the pan: tilt the pan and stir to lift browned bits. Let alcohol reduce 30–45 seconds. (If not using alcohol, add beef broth directly.)

Add 1/4 cup low-sodium beef broth and 1/2 tsp coarsely cracked black pepper; simmer gently 1–2 minutes to reduce slightly.

Lower heat to medium-low and stir in 2 tbsp heavy cream. Let the sauce thicken 1–2 minutes, stirring. Taste and season with about 1/8 tsp kosher salt as needed.

Whisk in 1 tsp cold cubed unsalted butter off heat to give the sauce a glossy finish.

Place toasted crostini on a platter. Spoon a small amount (about 1 tsp) of peppercorn pan sauce onto each crostini to moisten and flavor the base.

Top each crostini with 1–2 slices of the rested tenderloin (arrange so meat overhangs slightly). Spoon a few drops of additional sauce over the meat.

Garnish each crostini with a pinch of finely snipped chives and a few microgreens or a small piece of baby arugula if using.

Serve immediately so crostini remain crisp and steak is warm.