Elegant beef tenderloin crostini topped with creamy Parmesan sauce and fresh herbs.

1 lb beef tenderloin

1 French baguette, sliced

2 tbsp olive oil

1 tbsp butter

2 garlic cloves

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

1 tsp Dijon mustard

Salt and black pepper to taste

Fresh thyme or parsley for garnish

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1. Preheat oven to 375°F (190°C).

2. Slice baguette, brush with olive oil, and toast 8–10 minutes until golden. Rub with garlic.

3. Season tenderloin with salt and pepper. Sear in butter and oil 2 minutes per side.

4. Transfer to oven and roast 8–10 minutes for medium-rare. Rest 10 minutes.

5. Warm cream in saucepan; add Parmesan and mustard, whisk until thickened.

6. Slice beef thinly. Assemble crostini with sauce, beef, more sauce, and herbs.

7. Serve warm or room temperature.

Don’t overcook beef; medium-rare keeps it tender.

Reheat sauce gently with a splash of cream if thickened.

Assemble just before serving for best texture.