| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 3 1/2 |
lb |
Beef back ribs or short ribs |
| 7 1/4 |
c |
Beef stock or canned beef broth |
| 6 |
tb |
Tomato paste |
| 2 |
|
Bay leaves |
| 2 |
c |
Chopped carrots; (about 2 medium) |
| 1 |
c |
Chopped onion |
| 2 |
c |
Chopped zucchini; (about 2 medium) |
| 2 |
c |
Coarsely chopped mushrooms; (about 6 ounces) |
| 1 |
c |
Chopped tomatoes; (about 2 medium) |
| 3 |
tb |
All purpose flour |
| 3 |
tb |
Butter; room temperature |
| 1 1/2 |
lb |
Beef tenderloin steaks; trimmed, cut into |
|
|
; 1/2-inch pieces |
| 1 |
pk |
Frozen puff pastry; (2 sheets), thawed |
|
|
; (17 1/4-ounce) |
| 1 |
lg |
Egg; beaten (for glaze) |
INSTRUCTIONS
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 400F. Butter six 1 1/4-cup custard cups or souffle
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.
Makes 6 servings.
Bon Appetit November 1999
Converted by MC_Buster.
Per serving: 2723 Calories (kcal); 210g Total Fat; (68% calories from
fat); 138g Protein; 75g Carbohydrate; 759mg Cholesterol; 1625mg
Sodium Food Exchanges: 0 Grain(Starch); 17 Lean Meat; 14 Vegetable; 0
Fruit; 31 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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