These Steak and Mushroom Thyme Crostini combine tender filet mignon with savory mushrooms, creamy goat cheese, and a touch of thyme. Hosting a festive gathering or looking for a quick dish to impress? This recipe delivers on both flavor and presentation.
Brought to you by @recipeswithriss
Servings: 6
Ingredients:
- (2) 7-8oz Signature Filet Mignons
- 1 baguette, cut into individual bite-size pieces
- 4oz goat cheese, softened to room temperature
- 10oz Baby Bella mushrooms, thinly sliced
- 1-2 tsp fresh thyme
- 2 tbsp butter
- 1 shallot, diced
- 1 tbsp balsamic vinegar
- Salt and pepper
- 2 garlic cloves
Instructions:
- Preheat your oven to 400 F.
- Cut the baguette into individual bite-size pieces. Spread olive oil over the baguette pieces and toast them in the oven until golden brown (about 2-3 minutes).
- Preheat your grill over medium-high heat.
- Heat a large skillet over medium-high heat and add butter.
- When the butter is melted, add the sliced mushrooms, shallot, salt, and pepper.
- Sauté and stir for 4-5 minutes until the mushrooms have browned and reduced in size. Add minced garlic, thyme, and balsamic vinegar, and saut é for 1 more minute until fragrant.
- Season your filet mignons with salt and pepper on both sides.
- Grill the filets on both sides for 3-4 minutes on each side (or until the desired level of doneness is reached) and thinly slice the filets.
- Spread the goat cheese onto the toasted bread and top with thinly sliced steak, mushroom mixture and thyme.
