Tenderloin and Mushroom Pot Pie

tenderloin pot pie.JPG


1 lb cubed tenderloin

1/2 cup yellow onion, diced

1 carrot, sliced

1/2 lb of sliced mushrooms ( any kind will work)

2 tbsp minced garlic

1 stalk celery halved lengthwise and diced

1/2 cup Madeira wine (Marsala may be used as a substitute)

1 tbsp finely chopped rosemary plus some for garnish

1 bay leaf

4 tbsp roux

4 cups beef stock

1 cup water

1 egg plus 1 tbsp water for egg wash

store bought puff pastry(thawed)

6 slices swiss cheese rough chopped

salt and pepper to taste

extra virgin olive oil

six 10 oz oven safe ramekins


In a sauce pot on medium high heat, add 1 tbsp olive oil and brown the tenderloin for about 5 min stirring occasionally. Then add the onion, garlic, celery, mushrooms, and carrots. Turn heat down to medium and cook while stirring for another 5 min. Add the Madeira wine and rosemary and reduce by half. pour in the beef stock and water, whisk in the roux, bring to a boil while stirring, cover, reduce heat to medium low and simmer for about 15 min while stirring occasionally. Pre-heat oven to 450 degrees. whisk egg and 1 tbsp of water together for the egg wash. Once the pot pie mixture is thickened, remove from heat season with salt and pepper and set aside. Lay the puff pastry on a cutting board, place the ramekins upside down and cut a circle about an inch from the edge of the ramekin. Ladle 8 oz of the pot pie mixture into each ramekin and sprinkle the \Swiss cheese into each one. Place the puff pastry on top, gently pressing down on the edges to seal them. Brush with the egg wash and place in oven. bake for 7-10 minutes until the puff pastry is golden brown. Remove from oven and garnish with chopped rosemary. Let these sit for 5-10 minutes before eating. As an option, you can also drizzle these with white truffle oil before serving.

Click here to receive weekly recipes, hand-selected by Amy Hanten, delivered directly to your email every Friday.

close video ad
Unmutetoggle ad audio on off