Beef tenderloin(seasoned, grilled, cooled and sliced thin) 1/2 lb
Olive oil 3T
Onion diced 1/8C
Garlic minced 1T
Portabella mushroom(cleaned and diced) 1/4-1/2ea
Red bell pepper diced 1/8ea
Basil fresh chopped 1T
Rosemary fresh chopped 1T
Salt and pepper as needed
Beef stock(thickened, see note) 1/4-1/2C
Mashed potato 1C
Sun dried tomato strussel 1/4C see recipe
Roux(for beef stock)
1/4C olive oil
Mix oil and flour together to form roux. May not need to use all of this recipe to achieve desired thickness of beef stock.
Sun dried tomato strussel
Sun dried tomatoes 1/4 C chopped fine
Thyme dry 1T
Bread crumbs 1/4C
Olive oil 4T
Parmesan cheese 1/4C
Garlic 1 clove minced
Dried cranberries 1/4C chopped fine
Unsalted butter 1-2T cut into cubes
Baking powder 1tsp
Salt and pepper to taste
Note: for strussel topping combine all ingredients together in mixing bowl and set aside.
Beef stock thickened
Bring beef stock to a boil and add roux until slightly thickened
DirectionsFor pie place thin slices of beef in the bottom of pre greased small casserole dish (about 2 serving size casserole dish), saute next 7 ingredients together over med-high heat until tender, season with salt and pepper and pour over beef.
Add thickened beef stock, and top with mashed potato and strussel. Place in 350f oven for 8-12 min or until strussel and potatoes start to brown. Remove from oven and enjoy! God bless.