French Onion Bistro Tenderloin Crostini

French Onion Bistro Tenderloin Crostini



Bistro Tenderloin

  • 2 lbs. Sterling Silver Tenderloin Roast 
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper

French Onions

  • ½ cup unsalted butter
  • 4 onions, sliced
  • 2 Tbsp. chopped garlic cloves
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • 1 cup sherry (about ½ bottle)
  • 3 Tbsp. all-purpose flour
  • 2 cups beef broth
  • To taste kosher salt and freshly ground black pepper


  • 1 baguette, sliced and toasted lightly with olive oil, salt and pepper
  • ½ lb. grated Gruyère
  • Chopped parsley, for garnish

Bistro Tenderloin Preparation

  1. Clean up bistro tenderloin, taking silver skin off. Marinate tenderloin; season with salt and pepper.
  2. In cast iron skillet, sear beef off and cook to internal temperature of 125°F. Rest, and then slice thin. Set aside.

French Onions Preparation

  1. Sauté onions and garlic in butter until caramelized.
  2. Add bay leaves, thyme and sherry; reduce by half.
  3. Add in flour; stir.
  4. Add beef broth; cook until thick, and season with salt and pepper.


  1. Add slices of beef to each slice of toasted baguette, top with onions and cheese and place on greased sheet pan.
  2. Place sheet pan in oven preheated to 350°F. Bake for 8 to 10 minutes or until cheese is melted.
  3. On a platter, place crostini and garnish with chopped parsley.