Steak and Pie - Lady and Sons Restaurant

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Servings: 6 servings
Cook Time: 35 min
Difficulty: Moderate

Ingredients Add to grocery list

Crust:
1 stick butter, softened, plus more for greasing pan
1 (3-ounce) package cream cheese, softened
1 cup all-purpose flour

Filling:
8 tablespoons (1 stick) butter
3/4 cup all-purpose flour
1 1/2 cups half-and-half or cream
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (13 1/4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan
1 egg, beaten
1 pound cooked shrimp, peeled, deveined, and coarsely diced
Garlic powder
Buttered bread crumbs, for topping
6 parsley sprigs, for garnish

Steak:
3 pounds beef tenderloin, cut into chunks
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced garlic
1 cup sliced fresh mushrooms
1 1/2 cups green onions, sliced
1 cup beef stock
1 cup heavy cream

Special Equipment: 6-cup jumbo muffin tin


 

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Directions

Crust:

Preheat oven to 325 degrees F.

In a mixing bowl, blend butter and cream cheese until well combined. Cut in the flour with a fork. Divide dough into 6 balls and chill in the refrigerator for 1 hour.

Grease a 6-cup jumbo muffin tins with butter or nonstick cooking spray. Pat each of the chilled dough balls into each muffin cup. Bake for approximately 8 minutes, or until golden brown.

Filling:

Preheat oven to 350 degrees F.

In a saucepan over medium heat, melt butter and stir in flour; then slowly blend in half-and-half, stirring constantly. The sauce should be thick; do not brown the sauce. Add mushroom soup, sliced mushrooms, Parmesan, and egg and stir to combine. Fold in shrimp and add garlic powder, to taste. Pour mixture into pie crusts and top with buttered bread crumbs. Bake for 15 to 20 minutes, or until brown and bubbly.

Steak:

While pies are baking, season meat pieces with salt and pepper. Heat oil and butter in a large skillet over medium-high heat. Add beef and garlic and start browning the meat. Add mushrooms and then remove meat when it reaches your desired doneness; set aside and keep warm. Add green onions and then deglaze the skillet with beef stock, scraping the bottom of the pan with a wooden spoon to remove any flavorful browned bits. Add cream and cook until reduced to sauce consistency. Add beef back to the sauce just prior to serving.

Let pies cool for 10 minutes before removing from muffin tin. Place each pie in the center of a dinner plate. Arrange tenderloin chunks around pie, spoon sauce on top, and garnish each with sprig of parsley.

Show: Paula's Home Cooking
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Reader Comments:

54321

i am trying your Steak and Pie Recipe today. I have a new home and my relatives are coming for my first Dinner. We are big eaters and these pies look like the perfect main couse for single serving plates. Thank-you for so many ideas that are attractive to serve. I can't wait to visit your restaurant in Savanna. I can't afford vacations and I am disabled but you are on the top of my "bucket list". I love your smile and laugh...Jenny Taylor

By Jenny Taylor on April 21, 2013

54321

this recipe is so good, make the pies all the time! Everyone loves them

By Tracey McKie on October 11, 2012

54321

I have made this meal for Valentines Day and it was superb. The little shrimp pies are so smooth and the steak goes so well with them. Thank you, Paula for another great recipe. Keep it up.

By DeAnn on February 14, 2012

54321

I made this for dinner tonight and it was a great success!!! No Leftovers!! Woo Hoo!! I had to improvise because I didn't have The large muffin pan instead I used a muffin top pan. This as you would imagine caused me to have left over filling but no worries, just thined it down a little a put it over large egg noodles. Huge success there too! Love the recipe and totally dig you too Paula!!! hehe Thanks

By Tere' on March 07, 2011

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