Preheat your oven to 400°F (200°C). Prepare your ingredients to streamline the workflow.

Season the beef tenderloin generously with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the seasoned beef and sear for 2-3 minutes on each side.

Transfer the beef to the preheated oven. Roast for 15-20 minutes, monitoring the internal temperature until it reaches 130°F for medium-rare or 140°F for medium.

Let the beef rest on a cutting board for 10 minutes, tented loosely with foil to redistribute juices.

Slice the French baguette into half-inch rounds and brush with olive oil. Toast in the oven for 5-7 minutes until crispy and golden.

Thinly slice the rested beef and lay atop the toasted baguette. Add crumbles of Gorgonzola cheese and drizzle with balsamic vinegar. Sprinkle with fresh parsley before serving.

Serve immediately to retain the crunchy texture of the bread.