Beef Mushroom Crostini With Thyme Food

BEEF AND MUSHROOM CROSTINI WITH THYME

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.

BEEF & MUSHROOM CROSTINI WITH THYME

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.

THREE MUSHROOMS CROSTINI

Steps:

• Spread baguette slices on a baking sheet. In a skillet, melt the butter at medium heat. Brush the slices with about 1 tablespoon of melted butter. Cook under the preheated grill for about 4 minutes or until the slices are golden and crispy (flip at mid-cooking). Set aside.
• Meanwhile, in the skillet, add shallots and garlic. Cook, stirring, for 3 minutes or until softened. Add mushrooms, thyme, salt, pepper and cook while stirring for about 7 minutes or until mushrooms are golden and liquid has evaporated. Add parsley and stir.
• When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil. Serve hot.