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Beef Tenderloin and Vegetable Pot Pies

Source of Recipe


Bon App�tit, November 1999






List of Ingredients



• 1 Tbsp olive oil
  
• 3-1/2 lbs. beef back ribs or short ribs
  
• 7-1/4 cups beef stock or canned beef broth
  
• 6 Tbsp tomato paste
  
• 2 bay leaves
  
• .
  
• 2 cups chopped carrots (about 2 medium)
  
• 1 cup chopped onion
  
• 2 cups chopped zucchini (about 2 medium)
  
• 2 cups coarsely chopped mushrooms
  
• 1 cup chopped tomatoes (about 2 medium)
  
• 3 Tbsp all-purpose flour
  
• 3 Tbsp butter, at room temperature
  
• .
  
• 1-1/2 lbs. beef tenderloin steaks, trimmed, cut into 1/2-inch pieces
  
• 1 (17-1/4-ounce) package frozen puff pastry (2 sheets), thawed
  
• 1 large egg, beaten (for glaze)
  






Instructions



1. Heat olive oil in a 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 a boil. Reduce heat and simmer, uncovered, until liquid is reduced to 4 cups, about 1 hour and 15 minutes. Discard ribs.
   
   
2. Add carrots and onion to pot. Simmer until the 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, re-warm over medium heat, stirring frequently.)
   
   
3. Preheat oven to 400� F. Butter six 1-1/4-cup custard cups or souffle dishes. Melt remaining 1 tablespoon butter in a 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.
   
   
4. Transfer beef to prepared custard cups, dividing equally. Ladle vegetable gravy over beef in cups, dividing equally.
   
   
5. Roll out one puff pastry sheet on a floured surface to a 12-inch square. Using a small plate as a 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 one round, glazed side down, atop each filled custard cup; press overhang firmly to outside of each cup. Cut 3 vents in each pastry round and brush pastry with remaining egg glaze. Bake pies until pastry is golden brown and puffed, about 15 minutes. Serve warm.
   
   Makes 6 servings.