Thinly slice the baguette on a slight bias and brush with olive oil. Sprinkle with salt. Bake for 10 to 15 minutes, or until crunchy.
Heat 2 tablespoons of olive oil in a large skillet on low heat. Add onions and a pinch of salt. Cook the onions on low heat, stirring frequently until the onions begin to brown. Turn up the heat to medium and continue caramelizing the onions.
Season the tenderloin with salt and pepper and grill until medium rare. Let the tenderloin rest 10 minutes before slicing.
Slice the Fresno peppers thinly.
Spread a thin layer of onion confit on each crostino. Top with a slice of tenderloin followed by a dollop of Ken's Signature Dijon Horseradish Sauce (KE0624). Place a thin slice of pepper on top.