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Serves 6
9 slices of any Mrs Baird's wheat bread
2 tablespoons olive oil
1/2 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 1/2 pounds beef tenderloin, cut into 6 steaks
1 tablespoon olive oil
2 tablespoons butter
1 pound sliced mushrooms
2 shallots, finely chopped
2 cloves garlic, minced
2 tablespoons brandy (optional)
Using a large round cookie cutter, cut 6 round shapes out of 6 slices of Mrs Baird's bread. Place on a baking sheet that has been sprayed with vegetable oil spray. Using a medium star-shaped cookie cutter, cut 6 star shapes out of 3 slices of bread and place on the baking sheet. Brush tops of bread shapes with the 2 tablespoons olive oil. Sprinkle top surface of shapes with garlic powder. Bake in a preheated 350°F oven for 6 to 8 minutes, or until bread is toasted. Place pan on a cooling rack and reserve.
In a small bowl, stir together the dried thyme, coarsely ground pepper, and salt. Sprinkle mixture on both sides of beef tenderloin steaks. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Add the steaks and cook for 2 minutes per side, until browned. Place steaks on a baking sheet and bake in a preheated 375° oven for 5 to 6 minutes, until desired doneness. Add butter to the skillet the steaks were cooking in, then stir in the sliced mushrooms, shallots, and garlic. Cook over medium heat for 5 to 6 minutes, or until mushrooms are tender, stirring occasionally. Add brandy, and cook for 1 to 2 minutes, until flavors have blended.
To serve, place one of the bread rounds on a dinner plate. Place a steak on top of the bread round, and spoon 1/4 of the mushroom mixture on top of the steak. Place a star shape on top of the mushrooms, and repeat with remaining ingredients. Enjoy!
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