Even even the most choosy diners enjoy this delicious recipe

1. Preheat your oven to 375°F (190°C).
2. Arrange the baguette slices on a baking sheet and brush each one lightly with olive oil. Toast in the oven for about 10-15 minutes, or until they are golden brown and crisp. Remove from the oven and set aside.
3. While the bread is toasting, heat a skillet over medium-high heat. Rub the beef tenderloin with olive oil and season generously with salt and pepper. Sear the beef on all sides until a nice crust forms, about 2-3 minutes per side.
4. Transfer the beef to a preheated oven and roast until your desired doneness – I usually aim for medium-rare, which takes about 15-20 minutes depending on the size of your tenderloin. Once done, let the beef rest for at least 10 minutes – this is crucial for juicy, tender meat.
5. Slice the beef tenderloin thinly against the grain.
6. Assemble your crostini by placing a few leaves of arugula on each piece of toast, add a slice of beef tenderloin on top, sprinkle with the shaved Parmesan, and finally, drizzle with a balsamic glaze. If you’re a fan of horseradish, a dollop of horseradish sauce will add a lovely kick.
Variations & Tips
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