Kelsey Nixon of North Ogden will have one of her recipes featured in Bon Appetit magazine, after winning another challenge as a finalist on "The Next Food Network Star" reality series. In Sunday night's episode, the Brigham Young University grad teamed with finalist Shayne Lyons to make an easier version of a complicated classical dish.
The two did a "No Nightmare" Beef Wellington, which appealed to staffers from Bon Appetit magazine and guest judge Cat Cora of the Food Network's "Iron Chef."
"Shane and Kelsey look like the Prom King and Queen from All American High," wrote judge Bob Tuschman in his weekly blog. "Too bad Kelsey has a fiance she adores, because they look awfully cute together."
This is Nixon's second week in a row to shine. Last week, she won a fresh seafood challenge to have her white chocolate-sauced tilapia recipe featured at Red Lobster restaurants.
The North Ogden native is one of five remaining finalists vying for the grand prize, a six-episode Food Network Show. Challenges leading up to the July 27 finale include cooking with an 8-year-old Girl Scout, creating a signature dish while being peppered with questions from Paula Deen, and making a lavish Las Vegas buffet.For those who want to try it at home, here's the winning recipe from Lyons and Nixon:
"NO NIGHTMARE" BEEF WELLINGTON
6 preformed frozen puff pastry cups
2 tablespoons canola oil
6 (4-ounce) beef fillets
Kosher salt and freshly cracked black pepper
Duxelles (recipe follows)
Spinach (recipe follows)
Preheat oven to 375 degrees F.
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. Bake per packaging instructions.
Heat a large oven-safe skillet over high heat, add the oil. With paper towels remove all excess moisture from the outside of the beef, season the beef liberally with salt and pepper on all sides. When the oil begins to smoke, lay the beef fillets gently in pan, making sure the fillets are not touching. 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.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 one of the fillets. Lay a spoonful of duxelles on top of the fillet and cap it off with the top of the puff pastry. Drizzle the plate with a tablespoon of the wine sauce.
1 1/2 pounds sliced button mushrooms
2 tablespoons unsalted butter
1 tablespoon fresh chopped thyme leaves
1/4 cup liver pate
Add the mushrooms to a food processor and pulse until they are extra-finely chopped. Heat the butter over medium heat in a large skillet. 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. Add the thyme and melt in liver pate. Check for seasoning.
1 tablespoon unsalted butter
2 bags prewashed baby spinach
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.
1 cup balsamic vinegar
1 cup red wine (substitution: 3 parts red grape juice to 1 part balsamic vinegar)
In a medium sauce pot, over high heat, add all the sauce ingredients. Cook until the liquid is reduced to 3/4 cup. Serves 6. Shane Lyons and Kelsey Nixon
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