Wednesday, December 26, 2007

Beef Tenderloin Pot Pie

We had beef tenderloin for Christmas dinner here in Michigan. An herb-crusted tenderloin in the oven, cheesy scalloped potatoes and steamed broccoli with the caramel apple cake for desert. Yum.

Tonight we took the leftover tenderloin and combined it with some other things into a pot pie. Chris and I chopped up some potatoes, carrots and celery and sauteed them until they were mostly done. Chris made a roux and added beef stock and cream to get a rich beef gravy. We put the veggies and the meat into a deep dish pie plate, topped it with some frozen peas, poured the gravy on top of that, and then topped the whole thing with the Pastry Queen pot pie crust, which is so user-friendly that even the pie-crust-challenged like me can manage it just fine. Okay... just fine might be a bit of a stretch, I had to take a break in the middle and walk away before I threw the whole mess away, but it's still a super-easy, super flaky and yummy pie crust -- just look at the picture and you can see... I'm just inept at pie crust.

Tomorrow morning we're going to take the leftover meat and veggie mixture and scramble it with some eggs for a hash. Nothing better than using leftovers in creative and yummy ways. :)

1 comment:

Ben said...

yeah -- mom and me turned leftover goose into a similarly delicious concoction -- goose, giblets, apple, raisin, celery, portabello mushroom (strange, but it WORKS), plum, pecan and cranberries. Gawd it was good. Nuthin like meat pie.