6 preformed frozen puff pastry cups
2 tablespoons canola oil
6 (4-ounce) beef fillets
Kosher salt and freshly cracked black pepper
Duxelles, recipe follows Spinach, recipe follows
Wine Sauce, recipe follows
Preheat oven to 375 degrees F.
Lay the puff cups on a baking sheet making sure the cups are not touching each other by at least an inch on all sides. Bake per packaging instructions.
Heat a large oven safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. Cook for 1 1/2 minutes on each side, then put the pan in the oven and cook for an additional 10 minutes for medium rare.
Cut the puff cup in half and place the bottom half in the center of the serving plate lay a spoonful of spinach in the middle of the puff, top the spinach with of the fillets. Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the wine sauce.
1 1/2 pounds sliced button mushrooms
2 tablespoons unsalted butter
1 tablespoon fresh chopped thyme leaves
1/4 cup liver pate
Kosher salt and cracked black pepper.
Add the mushrooms to a food processor and pulse until they are extra-finely chopped. Heat the butter over medium heat in a large skillet. Once the butter has melted add the mushrooms and large pinch of salt, continue to cook the mixture, stirring often until the most of the mushroom moisture has evaporated. Add the thyme and melt in liver pate. Check for seasoning.
Spinach: 1 tablespoon unsalted butter 2 bags pre-washed baby spinach Kosher salt and freshly cracked black pepper. In a large pan heat the butter over medium heat, once the butter has melted add the spinach and a pinch of salt, cook until the leaves have wilted.
1 cup balsamic vinegar
1 cup red wine
1/2 cup sugar
In a medium sauce pot, over high heat, add all the sauce ingredients. Cook until the liquid is reduced to 3/4 of a cup.
Recipe courtesy Shane Lyons and Kelsey Nixon
See this recipe on air Sunday Jul. 06 at 7:00 PM ET/PT.
Show: The Next Food Network Star
Episode: Enticing and Easy with Bon Appetit