Preheat your oven to 375°F (190°C). Brush baguette slices lightly with 2 tbsp olive oil, sprinkle with a pinch of salt and pepper. Toast for 8–10 minutes until golden and crisp. Set aside. If you prefer the charred flavor, grill them quickly on a hot grill pan for 30–60 seconds per side.

Rub the tenderloin with 1 tbsp olive oil, garlic powder, salt, and black pepper. Bring it to room temperature for about 15 minutes; this helps it cook evenly.

Heat an ovenproof skillet (cast iron is perfect) over medium-high heat. Sear the tenderloin on all sides until browned, about 2 minutes per side.

Transfer to a 400°F (205°C) oven for 8–12 minutes for medium-rare depending on thickness (use a meat thermometer: 125–130°F for medium-rare). Tent with foil and let rest 10 minutes.

In a small saucepan, combine white wine vinegar, white wine (or water), shallots, and half the tarragon. Simmer until reduced by about half, then strain into a heatproof bowl. Cool slightly.

Whisk egg yolks into the reduction. Place the bowl over (not touching) simmering water (double boiler). Whisk constantly until thickened and pale.

Slowly drizzle in the warm melted butter while whisking vigorously. Finish with salt, cayenne, and the remaining chopped tarragon.

If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it.

If it breaks, use a clean bowl and whisk in a tablespoon of warm water, then slowly whisk the broken sauce back in.

Thinly slice the rested tenderloin against the grain (think thin, elegant slices).

If using, spread a small smear of goat cheese or ricotta on each crostini. Top with a slice of beef and a generous dollop of Béarnaise. Garnish with microgreens or tarragon.

These are best fresh — warm crostini, room-temp or slightly warm beef, and silky Béarnaise. Arrange on a platter and watch them disappear.