BEEF TENDERLOIN AND VEGETABLE POT PIES
Categories Beef Vegetable Bake Dinner Beef Tenderloin Fall Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- 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°F. Butter six 1 1/4-cup custard cups or soufflé 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.
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Gabbie McGhee
[email protected]This recipe is a keeper! The pot pie was so flavorful and comforting. I will definitely be making this again.
Rebecca snyder
[email protected]I've made this pot pie several times and it's always a hit! It's easy to make and the results are always delicious.
Ahmed Hamasi
[email protected]This pot pie was a disappointment. The crust was soggy and the filling was watery. I would not recommend this recipe.
Cyril Blessing
[email protected]Delicious!
Kwisanga Alexandre
[email protected]I followed the recipe exactly and the pot pie turned out perfectly! It was so good that I ate two pieces. I will definitely be making this again.
Rizq Arrsyad
[email protected]This pot pie was just okay. The crust was a little dry and the filling was a bit bland. I think I would have liked it more if I had added some more seasoning.
mo2men hussien
[email protected]I'm not a huge fan of pot pies, but this one was really good! The crust was crispy and the filling was savory and flavorful. I would definitely make this again.
Nate Dignan
[email protected]This recipe was easy to follow and the pot pie turned out great! The beef was tender and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
pretty kgadi
[email protected]I made this pot pie for my family last night and it was a hit! Everyone loved it. The crust was perfectly flaky and the filling was creamy and flavorful. I will definitely be making this again.
Miracle Whitley
[email protected]This beef tenderloin and vegetable pot pie was absolutely delicious! The crust was flaky and golden brown, and the filling was rich and flavorful. I loved the tender beef and the variety of vegetables. This dish was perfect for a special occasion din