Ingredients
Equipment
Method
Preparation
- Take the beef tenderloin filets out of the refrigerator and allow them to rest at room temperature for about 30 minutes.
- Preheat your grill to medium-high, ideally between 350°F and 375°F.
- Slice the baguette at a 45-degree angle into ½-inch thick pieces and brush both sides with olive oil.
Grilling
- Place the baguette slices on the grill for about 1-2 minutes per side until they're golden and crisp.
- Turn your grill heat up to high, approximately 450°F to 475°F.
- Generously season your beef tenderloin filets with kosher salt and fresh ground pepper. Grill for about 3-5 minutes per side for medium-rare.
- Once grilled, remove the beef and let it rest for 10 minutes.
- Prepare the Béarnaise sauce according to the package instructions.
Assembling
- Slice the rested beef tenderloin into thin pieces and layer them on top of the toasted baguette slices.
- Drizzle the prepared Béarnaise sauce over the beef and sprinkle with fresh chives or parsley.
- Serve immediately.
Nutrition
Notes
Ensure baguette slices are grilled until perfectly crisp and season beef adequately for best flavor.
