Remove the beef tenderloin filets from the refrigerator and let them sit at room temperature for about 30 minutes.

Preheat the grill to medium-high heat, around 350-375°F.

Slice the baguette into ½-inch thick pieces at a 45-degree angle and brush each slice with olive oil.

Toast the baguette slices on the grill for about 1-2 minutes per side, then sprinkle lightly with kosher salt.

Increase the grill heat to high, around 450-475°F.

Season the beef tenderloin filets with kosher salt and freshly ground pepper, then grill for about 3-5 minutes per side.

Once cooked, let the beef rest for about 10 minutes.

Prepare the béarnaise sauce according to package instructions.

Slice the rested beef into thin pieces and assemble on the toasted baguette slices with the béarnaise sauce and garnish.