½ cup plus 3 tablespoons extra-virgin olive oil, divided
¼ cup fresh rosemary leaves
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Mushroom Pâté (recipe follows)
30 cracked black pepper bruschettini
Garnish: beech mushrooms and fresh rosemary sprigs
Instructions
In a large bowl, combine steaks, ½ cup oil, rosemary, garlic, salt, and pepper. Refrigerate for 1 hour.
In a large sauté pan, heat remaining 3 tablespoons oil over medium-high heat. Add steaks; cook until fully browned on both sides and a meat thermometer inserted in thickest portion registers 130°. Let cool slightly.
Using a sharp knife, cut each steak into 15 thin pieces.
Spread 1 tablespoon Mushroom Pâté onto each bruschettini. Arrange steak slices in loose spirals on top of pâté.
Garnish with mushrooms and rosemary sprigs, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mushroom-steak-canapes/