Beef Tenderloin Crostini with Béarnaise Delight

Ingredients

• 1 pound beef tenderloin, trimmed
• 1 baguette sliced into ½-inch rounds
• 2 tablespoons olive oil
• to taste salt and pepper
• 1 tablespoon Dijon mustard
• 1 shallot finely chopped
• 1 cup unsalted butter
• 3 egg yolks
• 2 tablespoons white vinegar
• 2 tablespoons fresh tarragon, chopped
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the baguette slices on a baking sheet. Brush each slice with olive oil and season with salt and pepper. Bake in the oven for 8-10 minutes or until golden and crisp.
3. Season the beef tenderloin generously with salt and pepper. Heat a skillet over medium-high heat and sear the beef on all sides until a crust forms, about 6-8 minutes total. Lower the heat and cook to your desired doneness (medium-rare is about 135°F or 57°C inside). Remove from heat, let it rest for 5 minutes, then slice thinly.
4. In a small saucepan, combine the chopped shallots and white vinegar. Bring to a simmer over medium heat and cook until reduced by half. Set aside to cool slightly.
5. In a separate bowl, whisk the egg yolks until frothy. Gradually add the reduced vinegar mixture while whisking continuously. Return to low heat and cook, whisking until the mixture thickens (about 5 minutes).
6. Slowly melt the butter in a saucepan. Gradually whisk the melted butter into the egg yolk mixture until combined. Stir in the chopped tarragon and lemon juice. Season with salt if needed.
7. Spread a thin layer of Dijon mustard over the toasted baguette slices. Top each slice with a slice of tenderloin and generously drizzle with the Béarnaise sauce.
8. Arrange the crostini on a platter and garnish with additional fresh tarragon if desired.