This is an archived article that was published on in 2008, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Kelsey Nixon may be developing an edge on "The Next Food Network Star."

On Sunday's episode of the culinary reality show, the North Ogden native and cooking partner Shane Lyons won the main challenge during which teams had to re-create a time-consuming dish in 45 minutes and serve it to panel of judges from Bon Appetit magazine.

The win means Lyons' and Nixon's recipe - No nightmare beef Wellington - will be featured in the August issue of Bon Appetit, now on newsstands.

Rhode Island chef Jennifer Cochrane was eliminated from the competition.

No nightmare beef Wellington

1 cup balsamic vinegar

1 cup dry red wine

1/2 cup sugar

1 1/2 pounds sliced button mushrooms

3 tablespoons butter, divided

1/4 cup duck or goose liver pate*

1 tablespoon chopped fresh thyme plus 6 sprigs for garnish

6 frozen puff pastry shells (1 10-ounce package)

1 tablespoon canola oil

6 (4-ounce) filet mignon steaks

Coarse kosher salt

2 (5-ounce) bags baby spinach

In a heavy, medium saucepan, bring vinegar, red wine and sugar to a boil over high heat, stirring to dissolve sugar. Reduce heat to medium-high and boil until reduced to 3/4 cup about 14 minutes. (Sauce can be made 5 days ahead). Cover and chill.

Using on/off turns and working in 2 batches, finely chop mushrooms in a food processor. Melt 2 tablespoon butter in heavy large skillet over medium-high heat. Add mushrooms and sprinkle with salt. Cook until almost all liquid evaporates, stirring often, about 10 minutes. Add pate and chopped thyme. Stir to blend. Season to taste with salt and pepper. (Can be made 2 hours ahead.) Let stand at room temperature.

Heat oven to 400 degrees. Place pastry shells on baking sheet, one inch apart. Bake until puffed and deep golden brown, about 23 minutes. Cool.

Heat oil in heavy large skillet over medium-high heat. Sprinkle steaks generously with coarse salt and pepper. Cook steaks until browned and cooked to desired doneness, about 4 minutes per side for medium-rare. Transfer to a plate. Let rest 10 minutes.

Melt remaining 1 tablespoon butter in heavy large pot over medium heat. Add spinach, sprinkle with salt and pepper and toss just until spinach wilts, about 3 minutes.

Rewarm sauce and mushroom mixture. Halve puff pastry shells horizontally. Place 1 pastry shell bottom on each of 6 plates. Top with rounded tablespoon of mushroom mixture. Divide spinach among shells then top with steak. Garnish with thyme sprig. Drizzle sauce around and over steak. Prop pastry shell top alongside.

Makes 6 servings.

Source: Shane Lyons and Kelsey Nixon as published in August issue of ''Bon Appetit''

*Pate can be found in the deli section of many supermarkets and at specialty food stores.