Beef Tenderloin and Vegetable Pot Pie

I sort of love pot pie.  Sort of isn't right...I down right love it.  I get beef tenderloin from the Asian grocer Ranch 99 Market.  It is less than $5 a pound and works perfectly for any recipe needing beef.  The original recipe was a lot more complex and involved making broth with short ribs.  That sounds lovely, but my adaptation works without having to get two types of beef.  Everyone at the table went back for seconds and Miss F ate every vegetable on her plate, even though there was some bribery involved with the puff pastry crust.  At what age is bribery not needed?  And let me tell you how puzzled I am that the bribery was not over the peas and carrots, but over the potatoes.  Miss F is just not a potato fan.

Beef Tenderloin and Vegetable Pot Pie

4 cups beef broth
3 tablespoons tomato paste
1 bay leaf
½ teaspoon salt
¼ teaspoon pepper

1 cup chopped carrots
1 cup chopped new potatoes
1 cup chopped onion
½ cup quartered mushrooms
1 cup peas
1 tablespoon chopped parsley
3 tablespoons all purpose flour
3 tablespoons butter, room temperature

1 pound beef tenderloin steaks, trimmed, cut into ½ inch pieces

1 sheet frozen puff pastry, thawed
1 large egg, beaten (for glaze)

Add beef stock, tomato paste, bay leaf, salt and pepper to a large sauce pan and bring to boil. Cover, reduce heat and simmer for 10 minutes. Add carrots, potatoes and onion to pot. Simmer until carrots and potatoes are tender, about 15 minutes. Add mushrooms and simmer 5 minutes. Stir in the peas and parsley. Mix flour and 2 tablespoons butter in small bowl until paste forms. Stir paste into stock mixture; simmer until gravy thickens, about 3 minutes.

Preheat oven to 400 degrees. Butter four custard cups or soufflé dishes or one large oven safe dish. 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 or into the large dish. 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 a guide, cut out four rounds from 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.

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