Poor Man'S Beef Wellington

• vegetable oil for brushing the grilling racks
• 1 pound fresh asparagus, washed and trimmed
• 6 ounces white or crimini mushrooms, cleaned
• 2 tablespoons minced shallots
• 2 tablespoons dry white wine (whatever you're drinking at the time)
• 2 cloves garlic
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds ground chuck
• 1/2 ounce store bought pate (or use aargersi's recipe here on food52)
• 6 freshly baked croissants, cut in half lengthwise
• Dijon mustard
• 2 cups fresh watercress, rinsed and dried

1. Prepare a gas or charcoal grill to medium-high heat and oil the grilling racks.
2. Combine mushrooms, shallots, white wine, garlic cloves, salt and pepper in a food processor. Jog-blend about 30 seconds or until pureed.
3. Transfer the mushroom mixture to a large bowl and add the ground chuck. Mix until blended, but don't handle the meat too much (it'll make the patties tough).
4. Form 6 oblong or oval shaped patties (so that later they fit the croissants!)
5. Place the patties over direct heat and grill them 5-7 minutes, turning only once.
6. While the patties are cooking, grill the asparagus for 1 1/2-2 minutes or until slightly charred. Set aside.
7. Towards the end of cooking, place the croissants on the grill to toast a bit too.
8. To assemble your masterpiece, spread dijon mustard on the bottom of the toasted croissant and spread a generous amount of pate on the top.
9. Place a patty on each bottom bun, add a couple of asparagus and a handful of watercress.
10. Add the top of the croissant and dig in!

vegetable oil, fresh asparagus, white, shallots, white wine, garlic, salt, black pepper, ground chuck, pate, croissants, mustard, fresh watercress

Taken from food52.com/recipes/5805-poor-man-s-beef-wellington (may not work)