Beef Tenderloin Crostini with Horseradish

½ baguette, cut into 5 mm slices
4 tbsp EV olive oil, divided
5 cloves garlic, divided
500 g beef tenderloin
SIDS SALT & PEPPER to taste
⅓ cup mushroom & black pepper pesto
Whipped Goat Cheese:--
120 g cream cheese, softened
120 g prepared horseradish
2 tbsp EV olive oil
½ tsp crushed red pepper flakes
½ tsp SIDS CRAZY SALT

Crostini: Arrange the baguette slices on a large baking sheet. Lightly brush both sides of the bread with olive oil (you’ll need about 2 tablespoons of oil for this) and sprinkle with a little SIDS CRAZY SALT. Place bread under the oven grill for 1-2 minutes on each side until lightly brown. Peel 1 clove of garlic and slice the tip off. Rub the clove on one side of each toasted baguette slice. Briefly set crostini aside to cool.
Pat the steaks dry with paper towels and season both sides generously with SIDS SALT & PEPPER.
Heat 2 tablespoons olive oil in a saucepan over medium-high heat. When hot, add the steaks and cook for about 4 minutes on each side for medium-rare. When you turn the steaks, (after the first 4 minutes) smash 4 garlic cloves in their skins and add them to the pan. Periodically use a spoon to baste the steaks with the oil/juices in the pan. Remove the steaks to a cutting board and let rest for 10 minutes before thinly slicing them against the grain.
Whipped Goat Cheese: While the steaks are resting, make the whipped goat cheese. You have two options here:
1.) Place all of the ingredients in a food processor and process for 1-2 minutes until fluffy and smooth.
2.) Place all the ingredients in a bowl and beat with a hand mixer until fluffy and smooth.
Assemble the Crostini: Spread each toasted baguette slice with whipped goat cheese. Top with a slice of steak and a small dollop of pesto. Serve immediately.