Ingredients

• 8 oz (225g) beef tenderloin, cut into ½”-thick medallions
• 1 tbsp olive oil
• Salt & freshly cracked black pepper
• 1 French baguette, sliced ½” thick (about 16 slices)
• 2 tbsp Dijon mustard (optional, for crostini base)

For Quick Béarnaise (simplified):
• ½ cup (1 stick / 115g) unsalted butter, melted
• 2 large egg yolks
• 1 tbsp white wine vinegar
• 1 tbsp water
• 1 shallot, finely minced
• 1 tbsp fresh tarragon, chopped (or 1 tsp dried)
• 1 tsp fresh chives, minced
• Pinch of cayenne
• Salt to taste

Instructions

Crostini: Brush baguette slices with olive oil. Toast on grill or in 375°F (190°C) oven 8–10 min until golden and crisp. Optional: spread lightly with Dijon while warm.
Beef: Pat medallions dry; season with salt and pepper. Grill or sear in skillet over high heat 1–2 min per side for medium-rare. Rest 5 min, then slice thinly or leave whole for topping.
Béarnaise (quick blender method):
– In a small saucepan, simmer vinegar, water, and shallot 2–3 min until reduced by half. Cool slightly.
– In blender, pulse egg yolks. With motor running, slowly drizzle in warm melted butter. Add reduced shallot mixture, tarragon, chives, cayenne, and salt. Blend until smooth and emulsified (≈30 sec). Keep warm (not hot—over 160°F breaks it).
Assemble: Top each crostini with a slice of beef, then a spoonful of Béarnaise. Garnish with extra tarragon or chives.
💡 Make-ahead tip: Prep crostini and beef ahead; reheat beef gently. Make Béarnaise just before serving—it’s best fresh.