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Categories:
crust filet salt vegetable oil onion mushrooms flour garlic dry red wine chicken broth tomato paste thyme carrots
Viewed: 36 - Published at: 5 years agoIngredients
- 1 refrigerated pie crust
- 2 (8 ounce) filet mignon (needed for tenderness in a short period time. Can use other cuts if you'r ok with chewing)
- salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, minced
- 8 ounces small mushrooms, halved
- 1/4 cup flour
- 2 garlic cloves, minced
- 1/2 cup dry red wine
- 1/2 cup chicken broth
- 1 tablespoon tomato paste
- 1/2 teaspoon minced fresh thyme
- 2 cups frozen peas and carrots, thawed
Method
- Preheat oven according to pie crust directions.
- Season filets with salt and pepper.
- Heat 1 Tablespoon oil in 12 inch skillet over medium-high heat.
- Brown steaks on both sides, leaving centers rare, about 4 minutes total.
- Transfer to plate, let cool, then cut into 1/2 inch cubes.
- Add remaining tablespoon oil, onion, mushrooms, and 1/2 teaspoon salt to skillet.
- Return to medium heat and cook until onion is softened, about 5 minutes.
- Stir in flour and garlic and cook, stirring constantly, until flour is well blended (about 1 minute).
- Stir in wine and cook until evaporated, about 30 seconds.
- Slowly whisk in broth, tomato paste, and thyme. Bring to a simmer.
- Cover and cook over medium-low heat until thickened, 8 to 10 minutes.
- While sauce is simmering, unfold pie crust dough and place onto a nonstick baking sheet. Bake according to package directions.
- Stir peas and carrots and beef with juices into skillet.
- Continue to simmer until heated through, about 2 minutes.
- Season with salt and pepper to taste.
- When pie crust is done, carefully slide onto skillet and serve.
