BEEF TENDERLOIN PIE
This is a family treat. I usually make a beef tenderloin Christmas Eve and use the scrapes of tenderloin that I've cut off the main meat to make this dish. The tarragon with the rich gravy helps to marry this dish together.
Provided by thistleridge
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Saute garlic, onion, carrot and celery in 1T. olive oil & 1 T. butter. Add raw or cooked pieces of tenderloin and cook till heated thru or brown.
- Add beef stock and bring to a boil.
- Add diced potatoes.
- Reduce heat and simmer on low for 10 to 15 minutes.
- Combine flour and butter into a paste and add to mixture.
- Stir for 5 more minutes until thick.
- Season with Salt, pepper, tarragon and parsley.
- Pour into unbaked pie shell.
- Top with second pie crust, crimp edges and make air slits.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 640.7, Fat 41.3, SaturatedFat 14, Cholesterol 75.2, Sodium 675.7, Carbohydrate 41, Fiber 3.9, Sugar 1.6, Protein 25.4
STEAKHOUSE SHEPHERD'S PIE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
- Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil, half a turn of the pan and the bacon. Crisp bacon and remove to paper towel lined plate. Add sirloin to the pan and caramelize the meat, 4 to 5 minutes. Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more then season with salt and pepper.
- While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
- Pour gravy over meat and turn on broiler.
- Temper egg yolk by beating it with the starchy potato cooking water. Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives. Season the potatoes with salt and pepper and spread across the top of the meat in an even layer. Garnish the potatoes with paprika and place under broiler to crisp and brown the potatoes, 2 to 3 minutes. Crumble reserved bacon over top. Serve immediately right from the hot skillet.
BEEF TENDERLOIN AND VEGETABLE POT PIES
Categories Beef Vegetable Bake Dinner Beef Tenderloin Fall Family Reunion Phyllo/Puff Pastry Dough Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat olive oil in 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 boil. Reduce heat and simmer uncovered until liquid is reduced to 4 cups, about 1 hour 15 minutes. Discard ribs.
- Add carrots and onion to pot. Simmer until 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, rewarm over medium heat, stirring frequently.)
- Preheat oven to 400°F. Butter six 1 1/4-cup custard cups or soufflé dishes. 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. 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 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 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.
STEAK HAND PIE
Provided by Food Network
Categories appetizer
Time 1h35m
Yield 16 hand pies
Number Of Ingredients 17
Steps:
- In a mixing bowl, combine the beef, flour and paprika. Stir to combine. Add the thyme, garlic, potato, onion and some salt and pepper. Stir to combine.
- Divide one portion of the chilled Part-Butter/Part-Shortening Easy Pie Dough into 8 equal pieces. Roll each piece of dough into a round about 3 inches in diameter. You can use a 3-inch round cookie cutter to cut each round and even the edges if you desire. Repeat with the second piece of chilled dough.
- Preheat the oven to 350 degrees F.
- Brush each round of dough with the egg wash. Divide the filling among the rounds, piling it in the middle of each round. Bring the sides of the dough up to meet the middle and gently crimp the edges down in the center. Cut 3 small slits into each hand pie to allow steam to escape. Brush the top of the pies with egg wash.
- Bake until golden brown, about 30 minutes. Allow to cool slightly before serving.
- In the bowl of a food processor fitted with the blade attachment, pulse together the flour, sugar, salt, butter and shortening until the mixture resembles cornmeal but there are still pea-sized chunks of fat.
- In a small bowl, stir together the ice water and lemon juice. Slowly add the liquid to the flour mixture, pulsing, until the dough just comes together. Squeeze a small piece of dough between your thumb and index finger to make sure it holds its shape.
- Turn the dough out onto a lightly floured surface and divide it in half. Gently turn over each piece of dough a few times so that any dry bits are incorporated. Form each piece into a loose disk, cover the dough with plastic wrap and let it rest in the refrigerator for at least 20 minutes.
BEEF POT PIE I
This recipe has everything: beef and vegetables in a thick, savory sauce, served up with puff pastry. Nothing in the frozen food aisle comes close to this recipe!
Provided by Terri
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes
Time 2h
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet, cook bay leaf, oregano, onions and mushrooms in olive oil until soft. Stir in garlic, carrots, celery, potatoes, and meat.
- Cook and stir for 10 minutes, or until meat starts to brown. Pour in wine. Bring to a boil, and reduce heat to simmer. Simmer for 35 to 45 minutes.
- Place in pie dish, sprinkle with parsley, and cover with pastry. Brush with egg whites.
- Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Nutrition Facts : Calories 860.6 calories, Carbohydrate 53.4 g, Cholesterol 53.7 mg, Fat 57.7 g, Fiber 3 g, Protein 21.6 g, SaturatedFat 16.2 g, Sodium 279.5 mg, Sugar 6.8 g
SIRLOIN TIP POT PIE
So simple, and so delicious! Kids and adults will love this pot pie. My fussy husband even loves it! I use chicken gravy because I like the milder taste myself. Adding the small amount of beef soup base gives the gravy color, and a hint of beef flavor.
Provided by llk2day
Categories Savory Pies
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Prepare the chicken gravy as directed adding all the seasonings, plus the (optional) beef flavored soup base and set aside.
- Heat skillet until hot.
- Add most of the olive oil to the skillet and quickly brown the cut up steak and onion.(Note: the size or amount of steak used is your choice).
- Salt and pepper to taste, and set aside.
- In the microwave, partially cook carrots and peas in separate bowls with a small amount of water and covered with cling wrap.
- Use the remaining olive oil to lightly oil a square or round eight inch glass cooking dish.
- Place the meat, onion, carrots and peas in the cooking dish; distribute evenly.
- Pour enough of the gravy over all to bring the level up 3/4 inch from the dish rim.
- Lightly push around so gravy gets mixed in but does not disturb meat and vegetables placement too much.
- Cover with the puff pastry turning in the edge.
- Press and seal with a fork to the edge of dish.
- Poke several holes all over the pastry with a fork.
- Bake in a hot oven, 400 degrees Fahrenheit, for 40 minutes. Ovens vary so until dark golden brown.
- Sometimes it bubbles over so a piece of aluminum foil underneath saves a mess.
- You can brush the pastry with a small amount of beaten egg to add a beautiful golden brown color to the pastry the last 10 minutes of the cooking time.
- Enjoy!
Nutrition Facts : Calories 260.2, Fat 16.6, SaturatedFat 5.2, Cholesterol 58.2, Sodium 335.7, Carbohydrate 9.6, Fiber 2.2, Sugar 3.5, Protein 17.8
SLOW-COOKER BEEF TENDERLOIN
I created this slow-cooker beef tenderloin recipe when I was having guests over. It tastes incredible with little effort. -Amanda Wentz, Virginia Beach, Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Stir together tomatoes, wine, soups, tomato sauce, garlic, Worcestershire sauce, mustard and pepper in bottom of 6- or 7-qt. slow cooker. Cut beef tenderloin in half; add to slow cooker, making sure to cover with sauce mixture. Cover and cook on low until meat is tender, 6-8 hours. If desired, top with chopped fresh parsley.
Nutrition Facts : Calories 319 calories, Fat 11g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 470mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 38g protein.
ROASTED BEEF TENDERLOIN
Succulent beef tenderloin is the crème de la crème of meats, so developing its rich flavor and capturing its signature tender texture is the focal point of this simple yet precisely designed beef tenderloin recipe. How long do you cook beef tenderloin per pound? Our recipe calls for 40 to 50 minutes with a 2 1/2 lb tenderloin, but it's important that the thermometer reads at least 140°F before covering and letting it stand. Just remember to keep it simple, you don't need any flashy moves when you're working with a cut of beef that's this luxurious.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Turn small end of beef under about 6 inches. Tie turned-under portion of beef with string at about 1 1/2-inch intervals. Place beef on rack in shallow roasting pan. Brush with oil. Sprinkle with pepper, marjoram and salt. Insert meat thermometer so tip is in thickest part of beef.
- Bake uncovered 40 to 50 minutes or until thermometer reads at least 140°F. Cover beef with tent of aluminum foil and let stand about 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and beef will be easier to carve.) Remove string from beef before carving.
Nutrition Facts : Calories 230, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
More about "beef tenderloin pie recipes"
BEEF PIE RECIPES | ALLRECIPES
From allrecipes.com
ROASTED BEEF TENDERLOIN (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
GARLIC BROWN BUTTER BEEF TENDERLOIN - THE STAY AT HOME CHEF
From thestayathomechef.com
SMOKED BEEF TENDERLOIN | AMERICA'S TEST KITCHEN
From americastestkitchen.com
BEST BEEF TENDERLOIN ROAST RECIPE (WITH CHERMOULA SAUCE)
From themediterraneandish.com
BEEF TENDERLOIN RECIPE - ADD A PINCH
From addapinch.com
ROAST BEEF POT PIE (LEFTOVER RECIPE!) - DINNER, THEN DESSERT
From dinnerthendessert.com
10 BEST BEEF TENDERLOIN RECIPES | YUMMLY
From yummly.com
11 IDEAS FOR LEFTOVER BEEF TENDERLOIN OR PRIME RIB
From finecooking.com
BEEF TENDERLOIN WRAPPED IN PASTRY - THEKITTCHEN
From thekittchen.com
DINNER MENU FEATURING BEEF TENDERLOIN - THE SPRUCE EATS
From thespruceeats.com
10 BEST BEEF TENDERLOIN TIPS RECIPES | YUMMLY
From yummly.com
GARLIC HERB BUTTER BEEF TENDERLOIN ROAST - HOUSE OF NASH EATS
From houseofnasheats.com
BEEF TENDERLOIN ROAST - DOWNSHIFTOLOGY
From downshiftology.com
35 IRRESISTIBLE BEEF TENDERLOIN RECIPES | MYRECIPES
From myrecipes.com
BEEF TENDERLOIN IN A PIE CRUST RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
LEFTOVER STEAK POT PIE WITH VEGETABLES RECIPE
From thespruceeats.com
STEAK PIE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOLIDAY BEEF TENDERLOIN RECIPES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
IDEAS FOR LEFTOVER BEEF TENDERLOIN? - FOOD52
From food52.com
ROAST BEEF TENDERLOIN (REVERSE SEAR) - SPEND WITH PENNIES
From spendwithpennies.com
PERFECT BEEF TENDERLOIN | SOUTHERN LIVING
From southernliving.com
PERFECT ROASTED BEEF TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
AWESOME BEEF TENDERLOIN POT PIE - YOUTUBE
From youtube.com
ROAST BEEF TENDERLOIN WITH RED WINE SAUCE - ONCE UPON A CHEF
From onceuponachef.com
THE TOP 21 IDEAS ABOUT LEFTOVER BEEF TENDERLOIN RECIPES
From theboiledpeanuts.com
PASTRY WRAPPED BEEF TENDERLOIN RECIPES
From recipeschoice.com
BEEF TENDERLOIN - JO COOKS
From jocooks.com
30 BEST BEEF TENDERLOIN APPETIZER RECIPES
From eatandcooking.com
WHAT TO SERVE WITH BEEF TENDERLOIN - CHEFS & RECIPES
From chefsandrecipes.com
STUFFING RECIPES FOR BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
TOURNEDOS OF BEEF TENDERLOIN - THERESCIPES.INFO
From therecipes.info
WHAT TO SERVE WITH BEEF TENDERLOIN? 8 BEST SIDE DISHES
From eatdelights.com
BEEF TIPS SHEPHERD'S PIE - A SOUTHERN SOUL
From asouthernsoul.com
GROUND BEEF TENDERLOIN RECIPES - THERESCIPES.INFO
From therecipes.info
EASY WEEKNIGHT SHEPHERD'S PIE WITH LEFTOVER ROAST BEEF
From saladinajar.com
ROASTED BEEF TENDERLOIN - CHEF JEAN PIERRE
From chefjeanpierre.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #beef #dinner-party #one-dish-meal #seasonal #meat
You'll also love