Cut meat into 8 equal portions; pound each portion to 1/4-inch thickness.
In a 12-inch skillet, cook shallots and garlic in butter and olive oil over medium-high heat until tender. Add half of the meat and cook about 3 minutes or until done, turning once. Remove meat from skillet; keep warm. Repeat with remaining meat. Remove and keep warm.
For sauce, in the skillet, cook mushrooms until golden. Remove from heat. Carefully stir in brandy. Cook and stir until sauce is reduced by half, loosening brown bits. Stir in demi-glace and tomato puree; heat through.
Arrange 2 bread slices on each serving plate; top with meat. Spoon sauce over all. Makes 4 servings.