Steak & 'Shrooms Toast

This is a delicious hot appetizer that also doubles as dinner, if you like! There are a few steps and it does require some time to make, but the outcome is worth it!

Here's what you will need:

1 baguette loaf, sliced into thin pieces

Olive oil

1 box of button mushrooms, chopped

1 cup of your favorite red wine-I used merlot

2 shallots, minced

2 garlic cloves, minced

Salt and pepper to taste

1-1.5 lbs of good quality steak-I used filet mignon

Garlic Salt 

Montreal Steak Seasoning

1 pkg of Knorr Bearnaise Sauce (dry)

1 stick butter

1 cup milk

2 Tbs fresh lemon juice

2 Tbs Tarragon- I used dry

I would suggest omitting the whole Bearnaise sauce, if desired. I find it is delicious without it. It is nice to add, if you have the time and enjoy the smooth lemony addition to the steak. Here is a picture of the appetizer without the sauce:

Take the bread slices and brush liberally with olive oil. Toast in 400 degree oven for 10-12 minutes. Remove from oven.

Put about 3-4 TBS olive oil in skillet and saute mushrooms on high heat for about 5 minutes, stirring often. Add more oil, if needed. Add the minced shallots and garlic and saute for another 4-5 minutes. Season liberally with salt and pepper. Then, add the wine, reduce heat and simmer until the wine is reduced and sauce is absorbed into mushroom mixture. Set aside.

I season my steak with garlic salt and Montreal Steak Seasoning and cook in a pat of butter. You should cook for about 5 minutes on each side on medium high to high heat and then remove steak and let rest for 10 minutes to allow juices to stay inside the meat. 

Then, thinly slice steak and set aside.

If you make the sauce-do so now. Put the milk and packet in a saucepan and whisk until mixed well over medium high heat. Then, remove from heat and add lemon juice. Whisk and keep warm.

Assemble your toasted bread with a teaspoon of the mushroom mixture followed by one or two slices of steak on top. If using the sauce, drizzle a teaspoon of sauce over each piece. Finally, sprinkle the tarragon on top of each appetizer and enjoy!