Poor Man's Beef Wellington Recipe

6

Ingredients

vegetable oil for brushing the grilling racks
1 pound fresh asparagus, washed and trimmed
6 ounces white or crimini mushrooms, cleaned
2 tablespoons minced shallots
2 tablespoons dry white wine (whatever you're drinking at the time)
2 cloves garlic
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 pound ground chuck
1/2 ounce store bought pate
6 freshly baked croissants, cut in half lengthwise
Dijon mustard
2 cups fresh watercress, rinsed and dried

Preparation

Step 1

Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.

Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.

Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).

Place the patties over direct heat and grill them 5-7 minutes, turning only once.

Towards the end of cooking, place the croissants on the grill to toast a bit too.

Place a patty on each bottom bun, add a couple of asparagus and a handful of watercress.

Add the top of the croissant and dig in!