Monday's meal: Uptown Beef Pot Pie - | KTBC Fox 7 | News, Weather, Sports

Monday's meal: Uptown Beef Pot Pie

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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


  • 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


  1. 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
  2. Place oil in pan just enough to coat bottom of pan add beef to pan and pearl onions sear beef on all sides
  3. Once beef is seared on all sides, add shallots carrots green beans garlic once shallots are translucent add red wine to deglaze pan reduce
  4. Once reduced add demi-glace and herbs province
  5. Adjust seasoning with S&P finish with butter


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