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Beef Tenderloin On Grilled French Bread | Dishin' With Darla
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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 minutes
Cook Time10 minutes
Resting Time30 minutes
Total Time1 hour 20 minutes
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!