Eat Recipe

Filet Mignon Pot Pie

We are opportunistic buyers, and when Winco Foods sells small PISMO Cut Beef Tenderloins for $5.99 a pound, we are game.  Night one, we made steaks with Mushroom Whiskey Black Pepper Cream Sauce and our Quick Potato Gratin (Recipes in progress).

We also purchased a bunch of vegetables, so Lisa and I had a discussion over how to prepare them in a creative way we could both enjoy.  She loves pot pies and we had some ready made Pepperidge Farms Puff Pastry Crust.  In cooking school, I was told never to braise a tender piece of meat as we should appreciate the rare meat.  However, cheating never felt so good, you get the tenderness and flavor of a day long braise with a pan in twenty (20) minutes (Total cook time forty five (45) minutes).  Also, what we love about Pot Pies is that you don’t have to cook them all at once, you can freeze or refrigerate them for a second meal in the week.

The ingredients:

  1. One (1) package Puff Pastry Dough, or you can substitute mashed potatoes with an egg yolk added at the end (Like a Shepard’s Pie).
  2. One (1) pound Beef Tenderloin (Also known as Filet Mignon).  If vegetarian use potatoes and vegetables.
  3. Two (2) pounds chopped vegetables (Pictured with Cauliflower, Carrots, and Cabbage).
  4. One (1) chopped onion (yellow preferred, any color will do).
  5. One (1) egg.
  6. One (1) tablespoon of any oil (olive oil preferred).
  7. Five (5) cloves chopped garlic or one (1) tablespoon garlic powder (Pictured, sometimes fresh garlic takes too long).
  8. One (1) tablespoon paprika (can substitute extra black pepper if not on hand).
  9. One (1) tablespoon liquid (preferred) or powdered soup concentrate, pictured with Better Than Bouillon Beef Stock.   If vegetarian use vegetable concentrate stock.
  10. Sixteen (16) ounces water or beer.
  11. One (1) heaping tablespoon whole wheat flour or any flour.  If no flour,
  12. One (1) teaspoon Worcestershire sauce.
  13. Salt and black pepper.
  14. Ramekins (Pictured), baking dish, or cast iron skillet.
  15. Optional: half a small can of tomato paste (three (3) ounces) tomato sauce (four (4) ounces).

The recipe with Pictures:

Fresh Vegetables
Chopped vegetables.
The ends of my Beef Tenderloin. I save the nice looking steaks for steak eating purposes.
Chopped up Beef Tenderloin with the other ingredients at the ready. Preheat oven to four hundred (400) degrees Fahrenheit.
Medium High Heat pan with a tablespoon of any oil preheated. Add the meat first and let sear on same side for five minutes.
Add Onions, Garlic (fresh or powdered), paprika, salt and pepper.  Remember the stock concentrate will add a lot of salt to the dish so be careful to not add too much.  *Optional (tomato paste or sauce).
Stir and cook on Medium High Heat for one (1) to two (2) minutes.
Add beer (or water) concentrated stock, and Worcestershire sauce  (pictured here with mini spoonful of beef stock (I used two(2) or about one (1) tablespoon).
Add bigger vegetables, stir in and cool six (6) to eight (8) minutes until partially tender.
After eight (8) minutes.
Add smaller cut vegetable (here cabbage), stir in, cook on medium heat for two (2) minutes.
Turn off heat, start with puff pastry dough.
Roll out puff pastry dough, we expanded it to be about fifty (50) percent larger using a rolling pin. Cut crusts about a half inch larger around the cookware.
Fill the bake ware with meat vegetable mixture, cover with puff pastry dough. (freeze or refrigerate if not eating immediately)
Glaze dough with egg wash (whisk one (1) egg with a half tablespoon water). Top with course sea salt. We put in four hundred (400) degree oven for seventeen (17) minutes.
It was worth it!! Lisa made letters for our names and they looked adorable on top.

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