Beef Tenderloin and Vegetable Pot Pies

Ingredients

• 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

Instructions

1. 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).
2. Add carrots and onion. Simmer until tender about 10- 15 minutes.
3. Add zucchini, mushrooms and tomatoes. Simmer 10 minutes.
4. Mix flour and 2 tablespoons of butter in small bowl until paste forms.
5. Stir paste into stock mixture. Simmer until gravy thickens. (If using potatoes, they will serve as a thickening agent.)
6. Saute beef tenderloin chunks in remaining 1 tablespoon of butter over high heat.
7. Transfer beef into custard cups. Ladle vegetable gravy over beef.
8. 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.
9. Bake 15 -20 minutes until pastry is golden brown.

Notes

You can also use leftover beef tenderloin slices, cut into chunks. You won’t have to brown the tenderloin chunks.

By KathyMillerTime
Adapted from Bon Appetit