Beef Tenderloin Crostini with Parmesan Cream Sauce

Season the beef tenderloin slices with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the beef slices and cook for about 2-3 minutes per side, depending on the thickness of the slices and your preferred level of doneness. Remove from heat and set aside.
Toast the Crostini:

Preheat the oven to 375°F (190°C).
Arrange the baguette slices on a baking sheet and brush them lightly with the remaining olive oil.
Toast the bread in the oven for about 5-7 minutes, or until golden brown and crispy. Remove from the oven and set aside to cool slightly.
Make the Parmesan Cream Sauce:

In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
Add the flour and whisk for about 1 minute to form a roux (a thick paste).
Slowly pour in the heavy cream while whisking to avoid lumps. Bring the mixture to a simmer, and cook for 2-3 minutes until it thickens.
Stir in the grated Parmesan cheese, salt, pepper, and nutmeg (if using). Continue to stir until the cheese has melted and the sauce is smooth. Adjust seasoning to taste.
Assemble the Crostini:

Place each toasted crostini on a serving platter. Top each with a slice of the cooked beef tenderloin.
Spoon a generous amount of the Parmesan cream sauce over the beef.
Garnish with freshly chopped rosemary or parsley for a burst of color and a touch of herbaceous flavor.
Serve:

Serve these Beef Tenderloin Crostini warm as a delicious appetizer. The creamy, cheesy sauce combined with the tender beef and crispy bread makes for a perfect bite-sized treat.
Serving and Storage Tips