Special Equipment: 6-cup jumbo muffin tin
Preheat oven to 325°.
In a mixing bowl, blend 1 stick softened butter and cream cheese until well combined. Cut in 1 cup 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.
Preheat oven to 350°.
In a saucepan over medium heat, melt 1 stick butter and stir in 3/4 cup flour; then slowly blend in half and half, stirring constantly. The sauce should be thick; do not brown the sauce. Add mushroom soup, can of sliced mushrooms (drained), 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.
While pies are baking, season meat pieces with salt and pepper. Heat oil and 2 tablespoons butter in a large skillet over medium-high heat. Add beef and garlic and start browning the meat. Add fresh 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 heavy 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.