Steak Crostini with Maitake Mushroom Duxelles and Herbed Cheese and Microgreens

Don't be overwhelmed by the amount of steps to this dish, it all comes together quite quickly and only uses one pan to cook all the pieces! A quick and delicious dinner for a warm evening when you don't want to spend hours in the kitchen, but want to enjoy amazing and high end flavors!

1 lb Steak, New York or Tenderloin is best
1 tsp Olive Oil or Butter
Salt to taste

Generously season steak with salt, heat oil in pan, then pan sear each side of the steak for 8-10 minutes or until medium done. Place aside on a plate to rest.

.5 lb Maitake mushrooms
1/2 cup onion
1/4 cup Olive Oil
Salt and Pepper 

Add mushrooms and onion to a food processor and pulse until finely chopped. Add them to the pan the steak came out of along with the olive oil, dash a few times with salt and pepper. Cook over medium heat 10 ish minutes until it starts to caramelize. 

Herbed Cheese
2 oz fresh Chevre or other soft cheese of choice
2 tbsp heavy cream, sour cream, or plain yogurt
1/4 tsp pepper
2 tbsp chopped Chives
1 tbsp chopped dill (optional)

Finishing Oil:
Juice of 1 Lemon
Splash of Vinegar
1 tsp Dijion mustard
1/2 tsp Honey
Salt and Pepper
1/4 cup Olive Oil

Whisk ingredients together, and place aside. 

Stir all ingredients together until mixture looks like cream cheese and is well blended.

To Serve:
Slice your baguette diagonally into 14-16 pieces. Toast in the same pan you cooked yoru steak and duxelles in. Slice your steak into thin slices.

Place each piece of toast on your serving platter, spread each slice of toast, add 1 tsp of your mushroom duxelles, place a few thin slices of steak on top, sprinkle with microgreens, and finish with a drizzle of citrus finishing oil. 

Devour with joy!