BEEF AND MUSHROOM CROSTINI WITH THYME

BEEF AND MUSHROOM CROSTINI WITH THYME image

Categories Beef

Yield 8 servings

Number Of Ingredients 8

Previous Next

4 Tbsp olive oil, divided
3 8-oz beef tenderloin steaks
2 garlic cloves, pressed
1 pound assorted mushrooms (such as crimini, oyster, and stemmed shiitake), thickly sliced
2 Tbsp chopped fresh thyme, divided, plus sprigs for garnish
1/4 cup medium-dry Sherry (such as amontillado)
1 5-oz package soft fresh goat cheese
16 diagonally cut 1/2-inch-thick baguette slices, toasted

Steps:

Heat 1 Tbsp oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add to skillet and cook to desired doneness, 4 to 5 min per side for medium-rare, depending on thickness. Transfer steaks to plate to cool. Add 3 remaining Tbsp oil to same skillet. Add garlic; stir 30 seconds. Add mushrooms and 1 Tbsp chopped thyme; sprinkle with salt and pepper. Saute until mushrooms are tender and brown, stirring often, about 10 min. Add Sherry; cook until liquid is absorbed, scraping up any browned bits, about 2 min. Remove from heat. Season to taste with salt and pepper. DO AHEAD: Steaks and mushroom mixture can be made 1 day ahead. Wrap separately; refrigerate. Let stand at room temperature 30 min before continuing. Thinly slice steaks. Spread goat cheese over each baguette slice. Place steak slice atop cheese. Divide mushroom mixture among crostini, pressing lightly to adhere. Sprinkle crostini with remaining 1 Tbsp chopped thyme. Arrange on platter; garnish with thyme sprigs.