Preheat your oven to 400°F (200°C).

Season the beef tenderloin generously with salt and pepper.

Sear the beef in a hot skillet with olive oil for about 2-3 minutes on each side.

Transfer the seared beef to the oven and roast for 15-20 minutes.

Let the beef rest for about 10 minutes before slicing.

Slice baguette into half-inch rounds, brush with olive oil, and toast in the oven for 5-7 minutes.

Thinly slice the rested beef against the grain.

Assemble the crostini by placing a slice of beef on each toasted baguette, followed by crumbled Gorgonzola and a drizzle of balsamic vinegar.

Garnish with fresh parsley and serve immediately.