BEEF WELLINGTON

By gaster16

Ingredients

• Balsamic Roasted Vegetables:
• 1 cup balsamic vinegar
• 1 cup dry red wine
• 1/2 cup sugar
• 1-1/2 lbs. sliced button mushrooms
• 3 tablespoons butter, divided
• 1/4 cup duck or liver pate
• 1 tablespoon chopped fresh thyme plus 5 sprigs for garnish
• 5 frozen puff pastry shells
• 1 tablespoon canola oil
• 6 4 oz. filet mignon steaks
• Coarse kosher salt
• 2- 5 ounce bags fresh baby spinach
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1/2 cup extra virgin olive oil
• 3 garlic cloves, pressed
• 2 teaspoons finely chopped fresh thyme
• 1 teaspoons finely chopped fresh basil
• 2 large red onions, halved, thinly sliced
• 1 yellow bell pepper, cut into 1/2" wide strips
• 1 ted bell pepper, cut into 1/2" wide strips
• 1 - 1 lb. eggplant quartered lengthwise, cut crosswise into 1/2" slices
• 1/2 lb. yellow squash (about 2)cut into 1/2" thick
• rounds
• 1/2 lb. zucchini (about 2 medium) cut into 1/2" thick rounds
• Coarse kosher salt

Preparation

Step 1

Bring first 3 ingredients to boil in heavy medium saucepan over high heat, stirring to dissolve sugar. Reduce heat to medium high and boil until reduced to 3/4 cup, about 14 minutes. Sauce can be made 5 days ahead. Cover and chill.

Working in batches, finely chop mushrooms in processor. Melt 2 tablespoons butter in heavy skillet over medium high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes. Add pate and chopped thyme, stir to blend. Season to taste with salt and pepper. Can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 400 degrees. Place pastry shells on baking sheet, spacing 1" apart. Bake until puffed and deep golden brown, about 23 minutes. Cool.

Heat oil in heavy skillet over medium-high heat. Sprinkle steaks generously with coarse salt and pepper. Cook steaks until browned and cooked to desired doneness, about 4 minutes per side for medium rare. Transfer to plate let rest 10 minutes.

Melt remaining 1 tablespoon butter in pot over medium heat. Add spinach, sprinkle with salt and pepper, and toss just until spinach wilts, about 3 minutes.

Rewarm sauce and mushroom mixture. Half puff pastry shells horizontally. Place 1 pastry shell bottom on each of 6 plates. Top with rounded tablespoon mushroom mixture. Divide spinach among shells, then top with steak. Drizzle sauce around and over steak. Pro pastry shell top alongside.

Balsamic Roasted Vegetables:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme and basil. Season to taste with salt and pepper. Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 450 degrees. Toss onions and next 6 ingredients in large bowl, sprinkle with coarse salt and pepper. Add dressing, toss to coat. Divide between 2 large rimmed baking sheets. Roast vegetables until tender and slightly brown around edges, about 35 minutes.