Recipe for Beef Tenderloin and Vegetable Pot Pies 
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Yield:
6
Ingredients:
Amount Ingredient
1 tbl olive oil
1/2 lb beef back ribs or short ribs
1/4 cup beef stock or canned beef broth
6 tbl tomato paste
2 x bay leaves
2 cup chopped carrots - (abt 2 med)
1 cup chopped onion
2 cup chopped zucchini - (abt 2 med)
2 cup coarsely-chopped mushrooms - (abt 6 oz)
1 cup chopped tomatoes - (abt 2 med)
3 tbl all-purpose flour
3 tbl butter room temperature
1/2 lb beef tenderloin steaks trimmed, and
cut into 1/2" pieces
Salt to taste
Freshly-ground black pepper to taste
1 pkt frozen puff pastry (17 1/4 oz) thawed
Instructions:
Instructions: Heat olive oil in heavy large pot over high heat. Add beef ribs and brown on all sides, about 10 minutes. Add beef stock, tomato paste and bay leaves and bring to boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.

Add carrots and onion to pot. Simmer until carrots are tender, about 10 minutes. Add zucchini, mushrooms and tomatoes and simmer 8 minutes. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Before continuing, rewarm over medium heat, stirring frequently.)

Preheat oven to 400 degrees. Butter six 1 1/4-cup custard cups or souffle dishes. Melt remaining 1 tablespoon butter in large nonstick skillet over high heat. Sprinkle beef tenderloin pieces with salt and pepper. Add beef to skillet and cook just until outside of beef is brown, about 1 minute per side. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally.

Roll out 1 puff pastry sheet on floured surface to 12-inch square. Using small plate as guide, cut out three 5 1/2-inch rounds from sheet. Repeat with remaining pastry sheet. Brush edges of pastry rounds with egg glaze. Place 1 round, glazed-side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round. Brush pastry with remaining egg glaze.

Bake beef tenderloin pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.

This recipe yields 6 servings.

Comments: Brian Preinfalk of Show Low, Arizona, says there"s nothing he"d rather eat on a cold winter day than one of the beef pot pies at Creasey"s Restaurant in the nearby ski resort town of Pinetop.

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