Ingredients:
1 tablespoons unsalted butter
2-1/2 tablespoons extra-virgin olive oil
1/2 pound shiitake mushroom, cut into 1/4 inch-thick slices
1/8 cup dry white vermouth or dry Sherry
1/8 cup creme fraiche or heavy whipping cream (I used whole milk instead)
3/4 pound rib eye, excess fat trimmed, meat cut against grain into 1/4-inch-thick slices, slices cut crosswise into 3-inch lengths
1 cup thinly sliced shallots
1/2 tablespoon all purpose flour
1/2 teaspoon + 1-1/4 tablespoons tomato paste
1/2 cup beef broth
1/4 teaspoon paprika
4 5x3-inch slices bread
1/8 cup sour cream
1 tablesspoons chopped fresh parsley
Process:
1. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in large nonstick skillet over medium heat. Add sliced wild mushrooms to skillet; sprinkle with coarse kosher salt and pepper and saute until mushrooms realease juices, about 6 minutes. Increase heat tom medium-high; saute until mushrooms are tender and brown, about 4 minutes longer. Add vermouth to mushrooms and boil until almost evaporated but still moist, scraping up browned bits. Stir in Creme Fraiche; remove from heat. Season to taste with coarse kosher salt and pepper. Cover; set aside.
2. Melt remainning 1/2 tablespoon butter with 1/2 tablespoon olive oil in another large nonstick skillet over medium-high heat. Working in batches, add beef slices to skillet and saute just until brown outside but still pink in center, about 30 seconds per side. Transfer beef slices to plate; sprinkle with coarse salt and pepper. Add sliced shallots to same skillet, reduce heat to medium, and saute until golden brown and tender, about 4 minutes. Stir in flour and 1/2 teaspoon tomato paste. Add broth and paprika and whisk to blend, scraping up broned bits. Simmer until sauce thickens slightly, about 2 minutes. Season sauce to taste with coarse kosher salt and pepper. Romove from heat; cover and keep warm.
3. Meanwhile, preheat broiler. Whisk remaining 1-1/2 tablespoons oil and 1-1/4 tablespoons tomato paste in small bowl to blend. Arrange bread slices in single layer on rimmed baking sheet. Brush oil-tomato paste mixture lightly over both sides of bread slices. Broil bread just until lightly toasted, watching closely to avoid burning, about 1 minute per side. Arrange sourdough toasts on large platter.
4. Add beef slices and any accomulated juices to shallot mixture in skillet; bring to simmer, stirring occasionally, then stir in sour cream. Remove from heat. Season to taste with coarse slat and pepper. Rewarm mushroom mixture over medium heat.
5. Divide beef mixutre among toasts, then top each with mushrooom micture. Sprinkle with parsley and serve.
