Beef Tenderloin on Grilled French Bread

I have served this dish more times than I could count because it is a HUGE crowd pleaser and never fails to be the first appetizer eaten!
Beef Tenderloin On Grilled French Bread | Dishin' With Darla

This appetizer is easy as can be! Served best medium rare, as would any dish for tenderloin. Not that cooking the meat a few hours before serving time is key. Cook until rare or 125 degrees and the meat will be medium rare when time to cut in into nice slices. Many variations are possible! 

I usually serve on a platter amidst arugula..

Serving Suggestions:

  • Appetizers 
  • Serve with a nice salad for an informal dinner 

Substitutions and Additions 

  • If tenderloin is a bit pricey, Flank Steak is also excellent. Sometimes I save the tenderloin choice for holidays and special events 
  • Add sautéed spinach
  • Cherry tomatoes to the onion mixture described below Top with blue cheese crumbles
  • Put a dollop of horseradish sauce on top of meat, or on the side so folks can add as desired

Beef Tenderloin on Grilled French Bread

I have served this dish more times than I could count because it is a HUGE crowd pleaser and never fails to be the first appetizer eaten!
Prep Time40 mins
Cook Time10 mins
Resting Time30 mins
Total Time1 hr 20 mins
Course: Appetizer
Cuisine: American
Servings: 30 appetizers

Equipment

  • Grill, cast iron skillet or regular skillet to cook beef

Ingredients

  • 2 large Beef Tenderloin filets (1-2 lbs)
  • 2 sweet onions (sliced thinly)
  • 1 lb white or portabella mushrooms (sliced)
  • 3 ‐4 fresh garlic (minced)
  • 2 ‐3T Marsala wine (or Madeira)
  • Salt and pepper
  • Olive oil
  • One large Baguette of French Bread with a crusty crust
  • Garnish Options:
  • Fresh parsley or arugula

Instructions

  • Grill or cook steaks on a cast-iron skillet until internal temperature reaches 125 degrees
  • Let rest for at least 30 minutes.
  • DO NOT cut until ready to assemble.
  • Tip: turn your meat ONCE and only once. Cook about 3‐4 minutes on each side on high heat. Use a meat thermometer stuck in the thickest part of the meat. NOT DIGITAL. Old School Only!
  • Slice bread diagonally, the pieces should be less than 1⁄2″ thick.
  • Brush with olive oil and grill bread in a pan.
  • Set on your tray.
  • Caramelize sliced onions by cooking in olive oil on low‐medium heat so they don’t burn. They should start to brown. Continue until a nice tan color.
  • Add mushrooms until soft.
  • Add garlic and stir for one minute.
  • Add Salt and Pepper and wine. Cook until wine taste blends in.
  • Top bread with onions evenly across all pieces. Slice tenderloin thinly so that you get about 15 slices per steak. Place on onions. Garnish with parsley and/or arugula.
  • Enjoy!

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