Preheat oven to 400F. Line a baking sheet with parchment paper.

Toast the baguette. Slice the baguette into roughly ½ inch thick pieces. Place on prepared baking sheet. Drizzle with olive oil. Bake in preheated oven for 5 minutes, then switch the oven to broil and broil for 1-2 minutes, or until light golden brown (keep an eye on it as it can get dark quickly).

Make the steak. Heat ½ tablespoon olive oil over medium-high heat in large skillet. Swirl the oil to coat the pan. Once the oil is hot, add the steak. Cook the steak 4 minutes without moving it. You want the steak to develop a nice brown crust on it. After 4 minutes, flip the steak and cook additional 3 minutes. Use tongs to turn the steak onto its sides and sear the edges (approximately 1 minute per edge).

P id=”instruction-step-4″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>4. Reduce the heat to medium-low and add butter, sage and thyme. Spoon the butter sauce over the steak, tilting the pan to scoop up the sauce. Cook the steak until it is 5-10 degrees from your desired doneness (the steak will continue to cook after you remove it from the pan).

P id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>5. Transfer the steak to a cutting board and allow to rest 10 minutes before thinly slicing.

P id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Make the parmesan cream sauce. In a small saucepan, add all ingredients for the sauce. Cook over medium heat, stirring frequently until cheese is melted.

P id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Assemble. When ready to serve, spoon parmesan cream sauce over top of toasted baguette slices. Add 2 thin slices of steak on top of the sauce. Add another small spoonful of parmesan cream sauce over top of the steak. Garnish with a fresh parsley leaf. Serve and enjoy!