Zutaten für Beef Tenderloin Pie
- 1 pound diced beef tenderloin
- 1/2 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 2 cloves minced garlic
- 2 cups beef stock
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups diced potatoes
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh parsley
- 2 pie crusts
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
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Zubereitung von Beef Tenderloin Pie
- Sauté 2 cloves minced garlic, 1/2 cup chopped onion, 1/2 cup chopped carrot, and 1/2 cup chopped celery in 1 tablespoon olive oil and 1 tablespoon butter until softened.
- Add 1 pound of cooked or raw diced beef tenderloin; cook until heated through or browned.
- Pour in 2 cups beef stock and bring to a boil.
- Add 2 cups diced potatoes.
- Reduce heat to low and simmer for 10-15 minutes, or until potatoes are tender.
- In a separate bowl, whisk together 2 tablespoons all-purpose flour and 2 tablespoons cold butter to form a paste (roux).
- Gradually whisk the roux into the simmering beef mixture.
- Continue stirring for 5 minutes, or until the gravy has thickened to your desired consistency.
- Season generously with salt, pepper, 1 tablespoon fresh tarragon, and 1 tablespoon fresh parsley.
- Pour the beef mixture into an unbaked 9-inch pie shell.
- Top with a second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape.
- Bake at 350°F (175°C) for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
6g
Fat
69g
Carbs
13g
