Ingredients:
1 baguette loaf
3 tbsp olive oil
2 beef tenderloin filets (about 6 oz each, 2 inches thick)
1 package of béarnaise sauce mix
Kosher salt and freshly ground black pepper
Fresh chives, chopped, for garnish
Directions:
Remove the beef tenderloin filets from the refrigerator about 30 minutes before grilling to bring them to room temperature.
Preheat your grill to medium heat, around 350-375°F (175-190°C).
Slice the baguette on a diagonal into ½-inch thick slices and arrange them on a large baking sheet. Brush both sides of each slice with olive oil.
Grill the baguette slices until lightly toasted on both sides. Remove from the grill, lightly sprinkle with kosher salt, and set aside. These can be made ahead of time and stored in an airtight container for up to 12 hours.
Increase the grill heat to high, around 450-475°F (230-245°C). Season the tenderloin filets generously with kosher salt and freshly ground pepper on all sides.
Grill the tenderloins over high heat for 3-5 minutes per side, or until they reach an internal temperature of 125°F (52°C) for medium-rare. Remove the filets from the grill and let them rest for 10 minutes.
While the steaks are resting, prepare the béarnaise sauce according to the package instructions.
Arrange the toasted crostini on a large serving platter. Thinly slice the rested tenderloin filets and place a slice on each crostini.
Spoon about a tablespoon of béarnaise sauce over the beef on each crostini. Garnish with finely chopped chives and serve immediately.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 320 kcal per serving | Servings: 4 servings
