Instructions
Step 1: Preheat the oven to 375°F (190°C) and arrange the baguette slices on a baking sheet./nStep 2: Brush each slice with olive oil and toast in the oven for 8–10 minutes until golden and crisp./nStep 3: Season the beef tenderloin with salt, black pepper, and garlic powder./nStep 4: Heat a skillet over medium-high heat and sear the beef on all sides until browned and cooked to your preferred doneness./nStep 5: Remove the beef from the pan and let it rest for 5–10 minutes before slicing into thin pieces./nStep 6: In the same skillet, melt the butter and sauté the minced garlic until fragrant./nStep 7: Pour in the heavy cream and bring to a gentle simmer, then stir in the Parmesan cheese and Dijon mustard until smooth./nStep 8: Cook the sauce for a few minutes until slightly thickened./nStep 9: Assemble the crostini by placing slices of beef on each toasted baguette piece and spooning the Parmesan cream sauce over the top./nStep 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef gently in a skillet and warm the sauce over low heat, adding a splash of cream if needed. Toast fresh baguette slices before serving for the best texture. Avoid freezing, as the cream sauce may separate.
Continue on the next page