Beef Tenderloin Crostini with Blue Cheese Mushroom Sauce

Thick & creamy blue cheese mushroom sauce is drizzled over a spinach topped toasted baguette and then draped in a generous serving of beef tenderloin. The umami flavour from the cheese & mushrooms complement the saltiness of the beef, while the toasted baguette ads a nice crunch. Serve as an appetizer or use larger pieces of french bread to create a sandwich.

Recipe and photo by Brittany of My Daily Randomness.

Prep Time: 10 mins. | Cook Time: 20 mins.
Tip: The mushroom sauce is even better the next day.


1 tbsp olive oil
1/2 lb. assorted fresh mushrooms (crimini, portabella, shiitake & oyster)
1/2 cup heavy cream
1/4 cup plain Philadelphia cream cheese
100g Blue Cheese, crumbled
Salt & Pepper to taste
Baguette, sliced and toasted
Fresh spinach
Slices of beef tenderloin – cooked medium


1. In a medium pan, saute assorted mushrooms in olive oil until browned, approximately 6-8 minutes.
2. Meanwhile in a medium saucepan slowly heat heavy cream to a light boil. Stir in cream cheese and and crumbled blue cheese. Whisk until cheese is melted.
3. Whisk sauteed mushrooms into cheese cream mixture. Let sauce reduce on low heat, 5-10 minutes, whisking frequently. Stir in salt and pepper to taste.
4. Assemble crostini layering baguette, spinach, sauce and beef tenderloin. Serve warm.