Name: Grilled Free-Form Beef Wellington with Balsamic Reduction
Total time: PLACEHOLDER
Cuisine: Great BritainEurope
Ingredients: ½ cup balsamic vinegar; 3 (8-ounce) filets mignons , about 2 inches thick, trimmed; 4 large portobello mushroom caps , about 4 inches in diameter; 2 tablespoons olive oil; Salt and pepper; 4 thick slices rustic or country bread; 4 ounces smooth duck liver pâté

Why This Recipe Works

For a streamlined, modern-day twist on beef Wellington, that classic combination of tender meat, sautéed mushrooms, and rich pâté wrapped in flaky puff pastry, we decided to not only pare back the ingredient list, but also move the cooking outside. We wanted to take this decadent dish from a buffet standard with hours of required preparation to a quick, easy, and accessible meal. First, we grilled our filets mignons and mushrooms and then sliced them thin. Before layering them on thick pieces of grilled country bread—our answer to puff pastry—we applied a thin coating of duck liver pâté. Reduced balsamic vinegar, drizzled over each beef Wellington, was the perfect finishing touch. Our modern take on beef Wellington still had top-shelf taste, but without the fuss and in a fraction of the time.

Instructions

Simmer vinegar in small saucepan over medium heat until reduced to 3 tablespoons, about 5 minutes; transfer to bowl. Pat steaks and mushrooms dry with paper towels, brush with oil, and season with salt and pepper.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining one-third over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.

Clean and oil cooking grate. Place steaks on hotter side of grill and cook (covered if using gas) until well browned on first side, 2 to 3 minutes. Slide steaks to cooler side of grill and cook, turning as needed, until meat registers 120 to 125 degrees (for medium-rare), 5 to 9 minutes. Transfer steaks to carving board, tent with aluminum foil, and let rest while grilling mushrooms and bread.

Place mushrooms on hotter side of grill. Cook, turning once, until tender and lightly browned, 8 to 10 minutes; transfer to platter. Place bread slices on cooler side of grill until golden brown on both sides, 1 to 1½ minutes; transfer to platter.

Spread pâté over grilled bread. Slice mushrooms; lay on top of pâté. Slice steaks ¼ inch thick and lay on top of portobellos. Drizzle with reduced balsamic vinegar and serve.