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Drain artichoke hearts and place in a mini food processer. Add mayonnaise, Parmesan Cheese, lemon juice and tarragon. Blend until smooth. Refrigerate until ready to use.
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Pre heat oven or grill to 400.
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Mix 3 TBSP olive oil and garlic, set aside for crostini.
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Slice baguette or Gluten Free buns or hotdog buns. Gluten breads can withstand brushing a thin layer of olive oil and garlic on each side before cooking/grilling. Gluten Free breads are best toasted or grilled first and then brushed with olive oil (if serving immediately).
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Grill or toast crostini and oil as above on a baking sheet until golden and crunchy.
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Rub tenderloin with remaining 1 TBSP olive oil and lightly salt and pepper beef.
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Grill or cook the beef tenderloin steak until medium rare or to preference. Let rest before thinly slicing.
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Prepare crostini by spreading a layer of Artichoke Puree and topping with tenderloin. Add another bit of puree to the beef top and garnish as desired.
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Serve immediately.