Beef Tenderloin Crostini with Sultana-Port Relish

INGREDIENTS

• 1 beef tenderloin (about 2 pounds), tied
• 5 teaspoons extra-virgin olive oil
• Coarse salt and freshly ground pepper, to taste
• 2 small shallots minced (about 1/4 cup)
• 1/2 cup sultanas or other golden raisins
• 3/4 cup tawny port
• 3 tablespoons balsamic vinegar
• 1/2 small dried chile de arbol, crumbled
• 1 sprig fresh thyme
• 1 celery stalk, thinly sliced diagonally
• 1 tablespoon celery leaves for garnish
• 6 tablespoons mayonnaise
• 2 teaspoons grainy mustard
• 1 baguette (about 14 inches long), sliced diagonally 1/4 inch thick