STEAK CROSTINI WITH CHIVE-CREAM SAUCE

This is a wonderful appetizer for holiday company.  It is a heavy snack and needed for cocktail time.  Tender beef pairs nicely with the creamy sauce and crisp baguette.

Ingredients:

1 loaf (16 oz) French baguette?
1/2 cup  sour cream?.
2 tablespoons chopped fresh chives?
1 garlic clove, pressed
?3/4 teaspoon  salt, divided?
1 tablespoon olive oil?
2 beef tenderloin filets (4-5 oz each), cut 1 inch thick?
1 tablespoon coarsely ground Peppercorn Medley
?Roasted Cherry Tomatoes (see Cook's Tip)?
Additional chopped fresh chives (optional)

Directions: ??

1. Preheat oven to 425°F (220°C). Cut baguette on a bias into twenty-four 1/2-inch-thick  slices. Arrange bread on Large Sheet Pan; spray with olive oil. Bake 8-10 minutes or until golden brown. Remove from oven to  cooling rack; cool completely. Meanwhile, for sauce, combine sour cream, chives, pressed garlic and 1/4 teaspoon  of the salt; mix well.
??2. For filets, add oil to  skillet; heat over medium-high heat 1-3 minutes or until shimmering. Season filets with peppercorn medley and remaining salt. Reduce heat to medium; cook 6-10 minutes or until Digital Pocket Thermometer registers 140°F (60°C) for medium-rare doneness, turning once. Transfer filets to plate; tent with foil and let stand 5 minutes (temperature will rise to 145°F/63°C). Thinly slice filets. Spoon sauce over baguette slices; top with filet slices, tomatoes and additional chives, if desired.

Cook's Tips: Be sure to cook the filets undisturbed for best browning.

??Roasted Cherry Tomatoes: Preheat oven to 425°F (220°C). Cut 12 cherry tomatoes in half. Place tomatoes, 1 tablespoon  olive oil and 1/2 teaspoon coarsely ground black pepper in Small Batter Bowl; toss gently. Place tomatoes, cut side up, on a Parchment Paper-lined Small Sheet Pan. Bake 18-20 minutes. Remove from oven; cool. ??Make-Ahead: Steak can be cooked, wrapped and refrigerated up to 1 day in advance. Let stand at room temperature 30 minutes before slicing.