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1
In a large, deep skillet, melt 4 tablespoons of the butter.
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2
Add one-third of the minced garlic and all of the scallions and cook over moderately high heat for 1 minute.
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3
Add the shiitakes and cook until slightly softened, about 2 minutes.
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4
Add the chili powder, thyme and 1 teaspoon of pepper and cook over moderate heat, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
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5
Add the stock, wine and soy sauce and bring to a boil.
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6
Simmer gently until reduced to 1 cup, about 40 minutes.
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7
Stir the cornstarch slurry and whisk into the liquid.
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8
Cook, stirring, until slightly thickened, about 2 minutes.
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9
Season with salt; keep warm.
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10
Preheat the broiler.
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11
Cut the baguettes into thirds and split the pieces lengthwise, taking care not to cut all the way through.
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12
In a small saucepan, melt the remaining 4 tablespoons of butter.
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13
Add the remaining minced garlic and cook over low heat until fragrant, about 4 minutes.
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14
Brush the garlic butter on the baguettes and sprinkle lightly with salt.
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15
Broil the bread, cut side up, for about 1 minute, until golden.
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16
Preheat a grill pan.
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17
Brush the tenderloin slices with oil; season with salt and pepper.
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18
Grill the meat in batches over high heat, turning once, until charred and medium-rare, about 5 minutes.
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19
Dip the meat in the mushroom sauce and arrange on the baguettes.
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20
Spoon the mushroom sauce on top, close the sandwiches and serve.
