Grilled Free-Form Beef Wellington with Balsamic Reduction

Name: Grilled Free-Form Beef Wellington with Balsamic Reduction
Yield: Serves 4
Cuisine: Europe, Great Britain
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

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Get all the rich flavors in a fraction of the time with this smoky simpler take on classic beef Wellington.

SERVES4

Grilled Free-Form Beef Wellington with Balsamic Reduction

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 ...

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