Steakhouse Pot Pie

1 pound strip or sirloin steak, trimmed
2 tsp McCormick Montreal Steak Seasoning
1 tablespoons olive oil
2 tsp balsamic vinegar
1 small onion, finely chopped
2 small carrots, peeled, cut in 1-inch dice
1 celery stalk, cut in 1-inch dice
4 ounces sliced mushrooms* optional*
2 cloves garlic, minced
1 teaspoons smoked paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon crushed, dried rosemary
1 bay leaf
1/2 teaspoon kosher salt
1/8 teaspoon pepper
1- 1.5 cups beef stock
1 tablespoon cornstarch
1/2 cup Cabernet, chilled [your personal red wine preference will work]
Salt and pepper to taste
1 package prepared puff pastry sheets [or pie crust]
1 egg, beaten

Sprinkle both sides of steak with Montreal Steak Seasoning and cut into thin, bite-sized pieces. Heat olive oil in a large stock pot over medium-high heat. Working in batches if needed, saute the steak pieces in the olive oil just until browned (but not fully cooked). Stir in balsamic vinegar. Use a slotted spoon to remove steak from pan and set aside.

Reduce heat to medium. In the same pot, saute the onion, carrots and celery until softened and aromatic (about 5 minutes). Add the mushrooms and garlic and saute for 5 minutes. Stir in smoked paprika, herbs, bay leaf, salt and pepper.

Add the beef stock and browned steak into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours, stirring occasionally. Taste and add salt and pepper as needed.
Combine the cornstarch with chilled Cabernet (chilling helps the cornstarch dissolve without clumping). 

When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornstarch mixture. Stir to combine. Allow the sauce to simmer rapidly until thickened, about 5 minutes.

Preheat the oven to 350 and grease individual ramekins or deep dish 9 inch pie plate. Remove bay leaves from the filling and divide evenly among ramekins [or fill pie plate].

Cut the pastry into pieces big enough to cover the pies. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.

Cut 2 slits into each pie to allow the steam to escape and brush pastry with the rest of the beaten egg.
Place in the oven and bake at 350 for 25 minutes, or just until the pastry is cooked through and golden brown.
Makes 4 individual pot pies or 1 9 inch deep dish pie

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