Beef And Mushroom Crostini With Thyme Recipes

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BEEF & MUSHROOM CROSTINI WITH THYME



BEEF & MUSHROOM CROSTINI WITH THYME image

Categories     Beef

Number Of Ingredients 8

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.

BEEF AND MUSHROOM CROSTINI WITH THYME



BEEF AND MUSHROOM CROSTINI WITH THYME image

Categories     Beef

Yield 8 servings

Number Of Ingredients 8

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.

BEEF TENDERLOIN WITH MUSHROOMS AND THYME



Beef Tenderloin with Mushrooms and Thyme image

Beef tenderloin roasted with shiitake mushrooms and thyme is impressive. Creamy shallot-brandy sauce is for spooning over the beef; sprigs of thyme tucked underneath hint at one of the flavors.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

1 beef tenderloin (4 to 5 pounds), tied
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
8 ounces shiitake mushrooms
1 bunch fresh thyme sprigs
Shallot-Brandy Sauce

Steps:

  • Preheat oven to 425 degrees. Season beef with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add beef, and brown on all sides.
  • Toss mushrooms with remaining 2 tablespoons oil in a bowl; season with salt and pepper. Add mushrooms and 3 thyme sprigs to skillet; place in oven. Cook until beef registers 125 degrees for medium-rare, 18 to 20 minutes. Let stand 20 minutes. Serve warm or at room temperature with mushrooms and shallot-brandy sauce. Garnish with thyme.

CROSTINI WITH MUSHROOMS



Crostini With Mushrooms image

Provided by Trish Hall

Categories     easy, quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

2 tablespoons olive oil
2 cups mushrooms, any kind, sliced
2 teaspoons fresh thyme
8 slices, whole-wheat baguette, toasted

Steps:

  • Heat olive oil in a skillet on high heat, add mushrooms, and cook until tender. Add thyme.
  • Put a few mushrooms on each piece of toast, and serve.

Nutrition Facts : @context http, Calories 122, UnsaturatedFat 6 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 122 milligrams, Sugar 2 grams, TransFat 0 grams

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Total Time 40 mins
Servings 8
  • 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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