Filet Rossini Crostini

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Ingredients

8 oz tenderloin (using the hair dryer on cool will draw out moisture resulting in a harder sear but also that is why we rub mayo on it)
Mayo (enough to get a thin layer on the tenderloin)
10-12 slices of baguette
8 oz pâté (I used pork/chicken liver)
1 shallot (minced)
1 cup red wine (I used cabernet sauvignon)
2 cups demi glace
2 tbsp balsamic vinegar
Salt and pepper (to taste)
Olive oil (to fry the bread in)
Black truffle (to taste)
Chives (to taste)
Parsley (to taste)

1
First, brush some mayo on the filets and add a generous amount of salt. Preheat your pan on high for 2 minutes, lower heat to medium high and sear the filets for 5-6 minutes per side depending on thickness, or until 130F.
2
Secondly, let steaks rest for as long as you cooked them.
3
Then, in the same pan add your shallots, red wine and balsamic. Reduce by half on medium. Add in demi-glacé and cook until it thickens and it coats the back of a spoon and it is quite reduced.
4
Fry one side of the baguette with plenty of olive oil.
5
Lastly, spread pâté onto the bread, add the steak, sauce, herbs, black pepper and truffle on top of the bread.