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Instructions |
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Bring vinegar, red wine and sugar to boil; stir to
dissolve sugar. Reduce heat to medium-high and boil
until reduced to 3/4 cup (about 14 min). (Can be
made up to 5 days in advance.)
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Chop mushrooms and add with butter in large
skillet over medium-high heat. Sprinkle with salt,
cook until liquid evaporates (about 10 min). Add
pate and chopped thyme; stir to blend. Season to
taste with salt and pepper. (Can be made 2 hours
in advance. Stand at room temp.)
Cook pastry shells on baking sheet at 400 degrees
until golden brown (about 23 min).
Mix butter and spinach in skillet, sprinkle with
salt and pepper.
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Heat oil in heavy large skillet over medium-high
heat. Sprinkle steaks generously with salt and
pepper. Cook steaks until browned and cooked to
desired doneness (about 4 min per side is med-rare).
Transfer to plate and let sit 10 min.
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Halve pastry shells horizontally, place bottom on
each plate, top with mushroom mixture. Divide
spinach among shells and top with steak. Place thyme
sprig on each steak. drizzle sauce around and over
steak. Prop other half of pastry shell alongside
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| Serving
Suggestions |
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Serve with balsamic roasted vegetables - potatoes, carrots, asparagus - with creamed onions and bacon.
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Originally Submitted
10/2/2011
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