Chef Kenny Kopecky, from Blue Star Cafeteria, showed us how
to make a tasty winter meal on Good Day this morning.
Recipe: Uptown Beef Pot Pie
Ingredients
- 5-6 oz
Beef Tender loin 1" cubed
- 4oz
veal Demi Glaze
- 1T
Frozen English peas
- 3
halves baby carrots with green tops blanched
- 5
French green beans trimmed and blanched
- 3 each
pearl onions
- ½ t
shallot fine diced
- ¼ t
garlic minesed
- Red
wine
- Herbs
Provence
- ¼ cup
seasoned rice flour for dredging
- Bread
of your choice exp. puff pastry, gluten free roll, hearty French or wheat roll
Directions
- Heat
sauté pan over medium high heat season beef tenderloin cubes with salt and
black pepper and dredge in flour to lightly coat dust of excess flour
- Place
oil in pan just enough to coat bottom of pan add beef to pan and pearl onions
sear beef on all sides
- Once
beef is seared on all sides, add shallots carrots green beans garlic once
shallots are translucent add red wine to deglaze pan reduce
- Once
reduced add demi-glace and herbs province
- Adjust
seasoning with S&P finish with butter
