In a small saucepan over low heat, add the balsamic vinegar. Cook for 10-15 minutes (until reduced by half), then remove from the heat and set aside. This can be made in advance and stored in an airtight container at room temp (you may need to heat it slightly to drizzle for serving).

Heat the oil in a small saucepan over medium heat. Add the leaves a few at a time – they should sizzle and bubble, but it shouldn’t be extreme. Cook for just about 10 seconds and remove with tongs or a slotted spoon to paper towels to drain. Set aside.

Combine the sage, rosemary, salt, and pepper. Rub each filet on all sides lightly with the spice mixture. In a medium skillet, grill pan, or sauté pan over medium heat, add the butter until it foams. Add the beef and cook (basting with the butter) until medium rare – about 3-4 minutes per side (longer if you prefer your beef cooked more). Use an instant read thermometer and remove the steaks from the pan at 125°F.

Once the steaks are at your desired doneness, place the steaks on a cutting board and cover loosely with foil or parchment paper for 10 minutes. Next, cut the steak into thin slices just under ¼ inch each. You should get at least enough slices for the 16 pieces of crostini.

Very lightly coat each piece of the baguette with olive oil using a pastry brush and place in a single layer on a baking sheet. Toast lightly and set aside.

On each piece of crostini, spread about ½ ounce of truffle cheese. Place a baby kale leaf on top of the cheese. Add a slice of the beef and place a fried sage leaf on top. Then drizzle with a small amount of balsamic glaze. Serve!