Sunday, December 5, 2010

Beef and Mushroom Crostini with Thyme

My beeeeeautiful niece, Charlotte, is graduating from college in a few weeks.....the University of Alabama-Birmingham.  We couldn't be prouder of her and all of the hard work she's put in to achieving her goals.  Hubs and I have been lucky enough to have her both living with us and near us for the past three years so we like to think we've played some small part in making her journey a little easier.  That's what we like to think, anyway!!

So, while all of her family is in town graduation weekend, I'm throwing her a little celebration cocktail party and over Thanksgiving weekend at the 'rents, mother 'rent and I tested some recipes.  We practically cooked through the December issue of Bon Appetit!! (There are some fabulous recipes, including a whole section on Dorie's new book.)  This crostini was one of our favorites and I'm pretty sure it's made the cut for the party.  It's hearty, really yummy, and best of all I can make all of the components ahead of time and assemble right before the party.  

Try this one for your upcoming Christmas get together!

Here's the recipe:

Beef and Mushroom Crostini with Thyme
Bon Appetit, December, 2010
8 servings


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


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.  (I grilled mine.)  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.  Saute' 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.

Oh and make sure you check in this's cookie week!

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