BEEF & MUSHROOM CROSTINI WITH THYME

BEEF & MUSHROOM CROSTINI WITH THYME image

Categories Beef

Number Of Ingredients 8

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4 tablespoons olive olil
3 8 oz beef tenderloins
2 garlic cloves, pressed
1 pound assorted mushrooms (crimini, oyster, stemmed shitake), thickly sliced
2 tablespoons chopped thyme, divided
1/4 cup medium-dry Sherry (amontillado)
1 5 oz package soft fresh goat cheese
16 diag cut 1/2-inch thick baguette slices, toasted

Steps:

Heat 1 tblespoon oil in heavy large skillet over medium-high heat. Sprinkle steaks with salt & pepper. Add to skillet and cook to desired doneness, 4-5 minutes/side for medium rare. Transfer steaks to plate to cool. Add 3 remaining tablespoons of oil to same skillet. Add garlic, stir 30 seconds. Add mushrooms and 1 tablespoon thyme. Sprinkle with salt and pepper. Saute until mushrooms are tender and brown, stirring often, around 10 minutes. Add sherry & cook until liquid is absorbed, scraping up browned bits, about 2 minutes. Remove from heat, season to taste with salt & pepper. DO AHEAD - Steaks and mushrooms can be made 1 day ahead. Wrap separately, refridgerate. Let stand @ room temp for 30 minutes before continuing. Thinly slice steaks. Spread goat cheese over each baguette slice. Place steak atop cheese. Divide mushroom mixture among crostini, pressing lightly to adhere. Sprinkle crostini with remaining thyme.