Beef Tenderloin Bruschetta with Goat Cheese, Arugula, and Roasted Tomatoes

Beef Tenderloin Bruschetta with Goat Cheese, Arugula, and Roasted Tomatoes

After kicking off my 50 in 15 Challenge by making Beef Wellington, I had some additional beef tenderloin that I needed to use, so I decided to concoct a tasty appetizer with some of it. And since my wife and I have become big fans of trying new types “bruschetta” for appetizers for our meals, I created a new variation using beef tenderloin, goat cheese, arugula, and roasted tomatoes.

(If you’re wondering, I use quotes when I mention bruschetta because it’s really just the term I use for an appetizer consisting of sliced, toasted baguette topped with something — not necessarily just tomatoes, olive oil, and garlic.)


  • 1 cut of beef tenderloin steak, approximately 2-3″ thick
  • 6 slices French bread, approximately 1″ thick (Note: bread face should be large enough to hold a slice of the steak)
  • 1 medium tomato, seeded and roughly chopped
  • 2 dozen leaves Arugula
  • 4 oz. spreadable goat cheese
  • Olive oil
  • Balsamic vinegar
  • Dried basil and oregano
  • Kosher salt
  • Sea salt
  • Fresh ground black pepper


  1. Brush steak with olive oil and season with Kosher salt and pepper. Let sit at room temperature for at least 30 minutes.
  2. Turn on oven broiler to high, with oven rack in the middle position.
  3. In a small sauté pan over medium heat, add tomatoes and drizzle with olive oil. Season with sea salt, basil, and oregano as desired. Sauté until the tomatoes are softened, approximately 3-5 minutes.
  4. Heat a medium pan or cast-iron skillet over medium-high heat. Once hot, add the steak, searing the edges and cooking to the desired doneness. Once done, remove from heat and let sit for at least 5 minutes.
  5. Slice the steak into thin slices, cutting against the grain of the steak.
  6. Assemble bread slices on a baking sheet and place under broiler for 1-2 minutes or until very lightly toasted. Remove bread from the oven and flip each slice over.
  7. On each slice of bread, drizzle with olive oil and spread goat cheese. Place under the broiler for an additional 2-4 minutes, or until the bread is toasted as desired.
  8. Top each slice of bread with Arugula, and divide the steak slices among the bread. Top each slice with tomatoes and then drizzle with balsamic vinegar.


One thing I would recommend is to consider cutting each slice of tenderloin into a few smaller pieces before adding to the bread, since taking a single bite without making the entire piece of bruschetta fall apart could prove to be a challenge when using a single slice of tenderloin.

Overall, I was very satisfied with this dish. It was very easy to make and tasted absolutely delicious. It’s definitely an appetizer I’ll be making again when I have some extra beef tenderloin on hand.

Bon Appétit!


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