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

2. 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).

3. 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).

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).

5. Transfer the steak to a cutting board and allow to rest 10 minutes before thinly slicing.

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.

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!