Name: Quick Steak and Kidney Pie
Yield: 6
Ingredients: 1 Quick and Easy Puff Pastry sheet -; 1 1/2 lb. beef tenderloin -; 3/4 lb. lamb kidneys or veal kidneys -; Salt -; Pepper -; 2 tbsp. canola oil -; 1 shallot -; 1 carrot -; 1 celery stalk -; 2 tbsp. all-purpose flour -; 2 c. good-quality beef stock -; 3 tbsp. unsalted butter -; 1 tsp. fresh thyme -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Quick Steak and Kidney Pie

1. 1 Quick and Easy Puff Pastry sheet -

2. 1 1/2 lb. beef tenderloin -

3. 3/4 lb. lamb kidneys or veal kidneys -

4. Salt -

5. Pepper -

6. 2 tbsp. canola oil -

7. 1 shallot -

8. 1 carrot -

9. 1 celery stalk -

10. 2 tbsp. all-purpose flour -

11. 2 c. good-quality beef stock -

12. 3 tbsp. unsalted butter -

13. 1 tsp. fresh thyme -

How to cook deliciously - Quick Steak and Kidney Pie

1. Stage

Preheat oven to 400 degrees F. Line a large baking sheet with parchment. Cut puff pastry into six disks; arrange on sheet. Bake in upper third of oven until golden, 5 to 8 minutes. Cool on a wire rack.

2. Stage

Season beef and kidneys with salt and pepper. Heat a large, heavy skillet over medium-high heat; add oil. Working in 2 to 3 batches, sautè meat, turning occasionally, until just browned. Cook each batch 5 to 8 minutes; remove with a slotted spoon and set aside. Reduce heat to medium; add shallot, carrot, and celery to skillet. Sautè until vegetables are tender, stirring frequently, about 6 minutes. Stir in flour and cook, stirring constantly, 1 minute. Return meat to pan, and slowly stir in stock. Bring to a boil, stirring frequently, then stir in butter. Season with salt and pepper; add thyme.

3. Stage

To serve, divide stew among 6 bowls and top each with a puff pastry disk.