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1
Preheat oven to 375 degrees F.
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2
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.
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3
Bake per packaging instructions.
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4
Heat a large oven safe skillet over high heat, add the oil.
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5
With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides.
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6
When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching.
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7
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.
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8
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.
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9
Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry.
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10
Drizzle the plate with a tablespoon of the wine sauce.
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11
Add the mushrooms to a food processor and pulse until they are extra-finely chopped.
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12
Heat the butter over medium heat in a large skillet.
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13
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.
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14
Add the thyme and melt in liver pate.
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15
Check for seasoning.
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16
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.
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17
In a medium sauce pot, over high heat, add all the sauce ingredients.
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18
Cook until the liquid is reduced to 3/4 of a cup.
