Wild Mushroom, Grilled Beef and Feta on Toast
Availability varies by market
Granville Island Brewing English Bay Pale Ale
The earthy tones of the mushrooms are perfectly balanced with Granville Island English Bay Pale Ale’s savory notes, and the mild sweetness of the beer enhances the charred flavour of the grilled beef.
- 4 tbsp. (60ml) olive oil, divided
- 250g beef tenderloin steaks
- 2 garlic cloves, pressed
- 500g assorted mushrooms (such as crimini, oyster, and stemmed shiitake), thickly sliced
- 2 tbsp. (30g) chopped fresh thyme, divided, plus sprigs (for garnish)
- ¼ cup (60ml) medium-dry Sherry
- ½ cup (125g) feta cheese
- 16 diagonally cut ½-inch-thick baguette slices, buttered and 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. 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.
- 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.
- Place steak slice atop of baguette
- Divide mushroom mixture among crostini, pressing lightly to adhere. Sprinkle crostini with remaining 1 tablespoon chopped thyme and feta cheese.
- Arrange on platter