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.
- 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).
- One (1) pound Beef Tenderloin (Also known as Filet Mignon). If vegetarian use potatoes and vegetables.
- Two (2) pounds chopped vegetables (Pictured with Cauliflower, Carrots, and Cabbage).
- One (1) chopped onion (yellow preferred, any color will do).
- One (1) egg.
- One (1) tablespoon of any oil (olive oil preferred).
- Five (5) cloves chopped garlic or one (1) tablespoon garlic powder (Pictured, sometimes fresh garlic takes too long).
- One (1) tablespoon paprika (can substitute extra black pepper if not on hand).
- One (1) tablespoon liquid (preferred) or powdered soup concentrate, pictured with Better Than Bouillon Beef Stock. If vegetarian use vegetable concentrate stock.
- Sixteen (16) ounces water or beer.
- One (1) heaping tablespoon whole wheat flour or any flour. If no flour,
- One (1) teaspoon Worcestershire sauce.
- Salt and black pepper.
- Ramekins (Pictured), baking dish, or cast iron skillet.
- Optional: half a small can of tomato paste (three (3) ounces) tomato sauce (four (4) ounces).
The recipe with Pictures: