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1
Preheat the oven to 350 degrees F.
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2
Lay the baguette slices on a baking sheet.
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3
Combine the butter and olive oil in a small bowl, and liberally brush each slice with the butter mixture.
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4
Bake in the top half of the oven until slightly golden, about 15 minutes.
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5
Rub the tenderloin with the garlic, pepper, and salt.
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6
Spray a large oven-proof skillet with cooking spray and place it over high heat for 1 minute.
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7
Put the tenderloin into the skillet and brown it on all sides, about 1 minute per side.
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8
Transfer the skillet to the oven and roast the tenderloin until an instant-read thermometer inserted in the center registers 120 degrees F for rare, about 15 to 20 minutes.
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9
Remove the beef to a cutting board and rest for at least 15 minutes, or until ready to use.
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10
Immediately before serving, slice the tenderloin thinly into about 30 pieces.
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11
To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the crostini.
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12
Top with a rosette of tenderloin and another dollop of whipped cream.
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13
Garnish with a sage leaf and serve.
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14
Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak.
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15
Add the sage, salt and pepper and whisk until the peaks are firm.
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16
Spoon the whipped cream into the squeeze bottle and refrigerate until ready to use.
