1. Preheat oven to 350 degrees F. Place beef tenderloin in a shallow dish and coat with olive oil, garlic, black pepper and just a pinch of salt, being sure to rub into all sides of the beef. Allow to sit for 20 minutes.

2. Heat a large, oven-safe skillet on medium heat and once pan is hot, carefully place beef in skillet. Sear beef on each side for 1 minute, turning with tongs. Place skillet on the middle oven rack and roast for 18-20 minutes or until a meat thermometer inserted into the thickest part of the meat reads 150 degrees F (for medium-well doneness).

3. Remove skillet from oven and place beef on a plate, allowing it to rest for 5 minutes before slicing into 1/4 inch thick slices. Once sliced, keep beef warm by covering it with aluminum foil.

4. Turn oven broiler on high. Combine the olive oil, garlic, and thyme in small bowl. Place slices of french bread on a baking sheet and using a silicone pastry brush, coat one side of each piece of bread with the olive oil mixture. Once all pieces are coated, you can rub them together to help release more of the oils from the garlic. Place baking sheet on middle oven rack and broil for about 4-5 minutes or until each piece is golden brown around the edges. Pay close attention so bread doesn't burn. Remove from oven and place bread on a serving platter.

5. Use a teaspoon to place a dollop of Fig & Lemon yogurt onto the center of each piece of bread. Place one piece of beef on top of the yogurt, gently pressing down to spread to yogurt. Garnish each crostini with a sliced fig and fresh thyme leaves. Best if serve immediately, but can be kept refrigerated until ready to use, then reheated (see notes for reheating instructions) .