Beef And Mushroom Crostini With Thyme Recipes
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
Categories Beef
Number Of Ingredients 8
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.
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- Heat 1 tablespoon 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 minutes per side for medium-rare, depending on thickness. Transfer steaks to plate to cool.
- Add 3 remaining tablespoons oil to same skillet. Add garlic; stir 30 seconds. Add mushrooms and 1 tablespoon chopped thyme; sprinkle with salt and pepper. Sauté until mushrooms are tender and brown, stirring often, about 10 minutes. Add Sherry; cook until liquid is absorbed, scraping up any browned bits, about 2 minutes. 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 minutes 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 tablespoon chopped thyme. Arrange on platter; garnish with thyme sprigs.
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