Take the beef tenderloin filets out of the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat your grill to a medium-high temperature of 350-375°F.

Slice the baguette at a 45-degree angle into ½-inch thick pieces.

Brush both sides of each baguette slice generously with olive oil.

Place the baguette slices on the grill and toast them for about 1-2 minutes on each side.

Adjust your grill to high heat, aiming for a temperature between 450-475°F.

Season both sides of the beef tenderloin filets with kosher salt and freshly ground pepper.

Grill the beef for approximately 3-5 minutes on each side, or until the internal temperature reaches 125°F for medium-rare.

Once grilled, remove the beef from the grill and let it rest for 10 minutes.

Prepare the Béarnaise sauce according to the package instructions.

Thinly slice the rested beef tenderloin and layer it on top of each toasted baguette slice.

Drizzle the Béarnaise sauce over each crostini and finish with fresh chives.