Filet Mignon Pot Pie

So tomorrow, I’m having a minor medical procedure done.

Yes my friends, my family is finally taking me in for that lobotomy.

I kid. I kid.

It really is nothing and it is completely routine, but I have to be put under with anesthesia.

Even though I have had a few other surgeries so I know what it’s like, it is always a little scary to have your life in other people’s hands.

But the scariest part to me is that my surgery isn’t till three in the afternoon.

And you can’t eat or drink anything for eight hours beforehand.

I am going to be awake and unable to eat anything for EIGHT hours. EIGHT.

If I could trade being poked with hot pokers for not eating for eight hours, I would.

Well maybe not hot pokers, but it’s still really bad.

So I decided to have an awesome last meal tonight.

And if this isn’t last meal worthy, I have no idea what is.

You will need…

1 lb filet mignon, cubed

1 tablespoon olive oil

1 onion, diced

1 large carrot, diced

4 garlic cloves, minced

1 celery stalk, diced

1 teaspoon dried thyme

1 tablespoon tomato paste

3 cups beef broth

2 small russet potatoes, peeled and diced

1 ½ cup chopped Portobello mushrooms, chopped

1 bay leaf

2 tablespoons butter

2 tablespoons flour

1 pack frozen puff pastry, thawed

1 egg

1 tablespoon water

Salt and pepper to taste

In a medium pot, heat the oil over medium heat until it is very hot, but not smoking.

Add the filet to the pot and season it well with salt and pepper.

Cook the meat until it is browned on all sides. About 6 to 8 minutes.

Remove the beef to a plate, cover and set aside.

Into the pot you just used, add in the onions, garlic, thyme, carrots and celery. Cook over medium heat until the onions are soft and translucent, stirring occasionally.

Add in the tomato paste and stir until all the veggies are coated and cook for 1 minute.

Stir in the beef broth, potatoes, mushrooms and the bay leaf.

While you bring the liquid to a very low simmer, mix together the flour and butter in a bowl it creates a paste.

Add the butter and flour mixture to the pot.

Add the meat back into the pot and continue to simmer, covered for about 30 to 45 minutes, stirring often. Make sure that you don’t cook so long that you run out of liquid. You do want it to still be a little saucy.

While your beef is simmering, preheat your oven to 350 degrees F and lay out your thawed puff pastry.

When the filet is very tender and your potatoes are cooked through, pour the filling into a large dish or individual dishes.

Use your puff pastry to completely cover the dish you are cooking your pie in.

Whisk together the egg and 1 tablespoon water and brush the mixture over the top of the puff pastry.

Pop the pies in the oven and bake for about 20 minutes, until the crust is golden brown.

Remove from the oven and let cook for about 5 minutes.

Serve hot.

Love and Beer Floats

Angela 

Filet Mignon Pot Pie

1 lb filet mignon, cubed

1 tablespoon olive oil

1 onion, diced

1 large carrot, diced

4 garlic cloves, minced

1 celery stalk, diced

1 teaspoon dried thyme

1 tablespoon tomato paste

3 cups beef broth

2 small russet potatoes, peeled and diced

1 ½ cup chopped Portobello mushrooms, chopped

1 bay leaf

2 tablespoons butter

2 tablespoons flour

1 pack frozen puff pastry, thawed

1 egg

1 tablespoon water

Salt and pepper to taste

In a medium pot, heat the oil over medium heat until it is very hot, but not smoking.

Add the filet to the pot and season it well with salt and pepper.

Cook the meat until it is browned on all sides. About 6 to 8 minutes.

Remove the beef to a plate, cover and set aside.

Into the pot you just used, add in the onions, garlic, thyme, carrots and celery. Cook over medium heat until the onions are soft and translucent, stirring occasionally.

Add in the tomato paste and stir until all the veggies are coated and cook for 1 minute.

Stir in the beef broth, potatoes, mushrooms and the bay leaf.

While you bring the liquid to a very low simmer, mix together the flour and butter in a bowl it creates a paste.

Add the butter and flour mixture to the pot.

Add the meat back into the pot and continue to simmer, covered for about 30 to 45 minutes, stirring often. Make sure that you don’t cook so long that you run out of liquid. You do want it to still be a little saucy.

While your beef is simmering, preheat your oven to 350 degrees F and lay out your thawed puff pastry.

When the filet is very tender and your potatoes are cooked through, pour the filling into a large dish or individual dishes.

Use your puff pastry to completely cover the dish you are cooking your pie in.

Whisk together the egg and 1 tablespoon water and brush the mixture over the top of the puff pastry.

Pop the pies in the oven and bake for about 20 minutes, until the crust is golden brown.

Remove from the oven and let cook for about 5 minutes.

Serve hot.