Preheat your oven to 400°F (200°C). Slice the French baguette into ½ inch rounds and arrange them on a baking sheet. Brush each slice generously with olive oil, then sprinkle with salt and black pepper. Toast in the preheated oven for 8-10 minutes until golden and crispy.

Season the beef tenderloin generously with salt and black pepper. Heat a skillet over medium-high heat and add a dash of olive oil. Sear the beef for about 5 minutes on each side for medium-rare. Remove from the skillet and let it rest before slicing into thin pieces.

In the same skillet, reduce heat to medium and add minced garlic. Sauté for about 1 minute until fragrant, then pour in the heavy cream and bring to a simmer. Whisk in the grated Parmesan cheese until smooth and creamy, adjusting seasoning with salt and pepper as needed.

To assemble, place a slice of beef on each toasted bread slice. Drizzle with the creamy Parmesan sauce and finish with a sprinkle of chopped parsley.