- 4 tablespoons olive oil, divided
- 3 8-ounce beef tenderloin steaks
- 1 pound assorted mushrooms (such as crimini, oyster, and stemmed shiitake), 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. 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. 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.