Crostini with tender beef and green salsa

Ingredients:

• 1 baguette, sliced ​​into 0.5 cm thick slices.
• 8 tbsp extra-virgin olive oil + extra for drizzling
• 0.5 cup fresh flat-leaf parsley
• 1/4 cup fresh cilantro leaves
• 2 tbsp chopped fresh chives
• 2 tablespoons fresh tarragon leaves
• 2 tablespoons white wine vinegar
• 1 large shallot, thinly sliced
• 1 clove of garlic
• 450 g filet mignon, cut into 2.5 cm medallions.

Preparation:

1. Preheat oven to 350°F (175°C). Place baguette slices on a baking sheet, drizzle lightly with olive oil, and sprinkle with salt and black pepper. Toast in the oven until golden brown and crisp, about 5 minutes.
2. Meanwhile, place the parsley, cilantro, chives, tarragon, vinegar, shallot, and garlic in a food processor and pulse until finely chopped. Reduce the food processor speed and pour in 6 tablespoons of olive oil. Process until a thick sauce forms. Season with salt and pepper to taste.
3. In a large skillet (preferably cast iron), heat the remaining 2 tablespoons olive oil over medium-high heat until shimmering.
4. Place several beef medallions in the skillet, season with salt and black pepper, and cook until dark golden brown and medium-rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5-10 minutes. Slice the beef across the grain.
5. Top each baguette slice with a slice of beef and a spoonful of salsa verde.