For Beef:
Season Filet with Salt and Pepper rub with Olive Oil. 
Let marinate for 30 minutes with Fresh Thyme Sprigs. 
Grill over open flame for 3 minutes on each side or until the beef is cooked rare.
Let rest for 15 minutes. Carve into thin slices.

For Aioli:
In food processor add egg yolks and garlic, roasted pepper and basil.
Add oil very slowly in a thin stream with food processor running as an emulsion forms.
The aioli may be kept in the refrigerator for up to a day in a covered container.

Plate:
On a large dinner plate place 3 crostinis. Top with beef, fried basil and parmesan.
Drizzle with aioli. Garnish with micro greens tossed with extra virgin olive oil.