Burger Wellingtons

Ingredients

1 package puff pastry sheet dough
1lb. filet mignon
1/2 lb. ground chuck
11/2 teaspoons sea salt
1/2 teaspoon fresh ground black pepper
1lb. duck liver pate' with truffles
Topping: 2 tablespoons butter
1 shallot finely diced
1lb. finely chopped mushrooms
1/2 teaspoon ground fines herbs
1/4 teaspoon salt
1/2 cup Sutter Home Cabernet Sauvignon

Instructions

Light grill Unroll the puff pastry. Using a 3" round cookie cutter cut 12 circles out of the dough. Place on a cookie sheet. When the grill is around 350 degrees, put the cookie sheet on the grill, cover and bake the pastry until flaky and golden brown, around 15 minutes. Set aside. Grind the filet mignon and mix with the chuck, salt and pepper. Divide meat into 6 equal parts. Slice the pate' 1/4" thin. To make each burger: take one ball of meat, divide in half and flatten each 1/2 to make a patty that is around 4" in diameter, place 2 slices of pate' on one 1/2 and place the other patty 1/2 on top, sealing the edges to make a "stuffed" burger. Repeat with the rest of the meat so you end up with 6 stuffed burgers. Set aside. In a skillet melt butter, add shallots and saute' until soft, add mushrooms, fines herbs and salt, saute' another 5 minutes, then add the wine. Stir occasionally, cook until wine reduces and mixture is just moist. Add burgers to grill, cook 3 minutes then flip and cook another 3 minutes or until they are medium. Assemble: Slice puff pastry "rolls" in 1/2 lengthwise. Place bottom halves on a platter. Place a burger on each roll, divide mushroom mixture evenly and spoon on top of each burger, place other 1/2 of the roll on top and serve!