Preheat the Grill: Heat up your grill to medium-high.

Toast the Baguette: Brush the sliced baguette with olive oil and sprinkle a pinch of salt and pepper. Grill the slices for about 1-2 minutes on each side until they are golden and crispy. Set aside!

Season the Beef: Season your beef tenderloin with salt, pepper, and a drizzle of olive oil.

Grill the Beef: Place the tenderloin on the grill and cook for about 4-5 minutes on each side for medium-rare.

Let the beef rest for a few minutes after grilling to retain juices.

Make the Béarnaise Sauce: Combine white wine vinegar and half of the chopped tarragon in a small saucepan over medium heat. Reduce until about 1 tablespoon of liquid remains.

In a mixing bowl, whisk together the egg yolks and the vinegar mixture until thickened. Gradually whisk in the hot melted butter until creamy. Add salt, pepper, and remaining tarragon.

Slice the rested beef thinly. On each toasted baguette slice, place a piece of beef and drizzle with Béarnaise sauce.