Beef Tenderloin And Vegetable Pot Pies
* exported from bigoven * 
 
 
recipe by :bon appetit 
serving size :6 
cuisine : 
main ingred. : 
categories :pot pies main dish 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 Tbsp  olive oil
3-1/2 lb.  beef back ribs or short ribs
7-1/4 cup  beef stock or canned beef broth
6 Tbsp  tomato paste
2   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 Tbsp  all-purpose flour
3 Tbsp  butter --room temperature
1-1/2 lb.  beef tenderloin steaks --trimmed, and
  cut into 1/2" pieces
  salt --to taste
  freshlyground black pepper --to taste
1 package  frozen puff pastry (17 1/4 oz) --thawed
1 large  egg --beaten for glaze
 
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 theres nothing 
hed rather eat on a cold winter day than one of the beef pot pies at 
creaseys restaurant in the nearby ski resort town of pinetop. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5206) Mirror: rec.food.recipes: Sat, Nov 6, 2004


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