Beef Tenderloin and Vegetable Pot Pies
- 7 1/4 cups beef stock or canned beef broth
- 6 tablespoons tomato paste (concentrate adds thickness)
- 2 bay leaves
- 2 cups chopped carrots
- 1 cup chopped onions
- 2 cups chopped zucchini
- 2 cups chopped mushrooms
- 1 cup chopped tomatoes
- 3 tablespoons all purpose flour
- 3 tablespoons butter, softened
- 1 1/2 pounds beef tenderloin ( I use the tips, the end of a beef tenderloin when cut into steaks).
- 1 package frozen puff pastry (2 sheets) thawed
- Combine beef broth, tomato paste and bay leaves. The original recipe called for beef back ribs and olive oil to add flavor to the stock. Bring to a boil, reduce heat and simmer uncovered until liquid is reduced. (If using ribs, discard).
- Add carrots and onion. Simmer until tender about 10- 15 minutes.
- Add zucchini, mushrooms and tomatoes. Simmer 10 minutes.
- Mix flour and 2 tablespoons of butter in small bowl until paste forms.
- Stir paste into stock mixture. Simmer until gravy thickens. (If using potatoes, they will serve as a thickening agent.)
- Saute beef tenderloin chunks in remaining 1 tablespoon of butter over high heat.
- Transfer beef into custard cups. Ladle vegetable gravy over beef.
- Roll out puff pastry on a floured surface. Cut out in rounds or I like to cut into 1 inch slices and make a lattice pattern as in a pie.
- Bake 15 -20 minutes until pastry is golden brown.
You can also use leftover beef tenderloin slices, cut into chunks. You won’t have to brown the tenderloin chunks.
Adapted from Bon Appetit