Tuesday, September 30, 2008

Steak Potatoe & Leek Pie

This is a wonderful pot-pie type recipe and everyone loves comfort food like this. It does take a bit of prep, but it makes enough to freeze for later use.
steak recipe from Lobster gram
  • 3 tablespoons butter, divided
  • 2 6 oz Filet Mignon
  • 1 3/4 cups 1/3-inch cubes peeled red-skinned potatoes (10 to 12 ounces)
  • 1 1/2 cups chopped leeks (white and pale green parts only; about 2 medium)
  • 1/2 teaspoon dry mustard
  • 1 tablespoon steak sauce
  • 2 large green onions, chopped
  • 4 refrigerated pie crusts (two 15-ounce packages), room temperature
  • 1 egg, beaten to blend (for glaze)
Melt 1 tablespoon butter in medium skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook until medium-rare, about 4 minutes per side. Transfer steaks to plate. Cut steaks into 1/2-inch cubes. Melt remaining 2 tablespoons butter in same skillet. Add potatoes, leeks, and dry mustard. Stir 1 minute. Reduce heat to medium, cover, and cook until potatoes are tender, stirring occasionally, about 8 minutes. Return steak and any accumulated juices to skillet. Add steak sauce and sauté 2 minutes. Remove skillet from heat. Mix in green onions. Season filling to taste with salt and pepper. Cool completely. Preheat oven to 400°F. Unfold crusts on work surface. Cut each crust into 2 pieces along center fold. Brush dough with egg. Place 1/2 cup filling on half of each piece. Fold plain dough over filling; seal edges. Brush pies with more egg; arrange on 2 baking sheets. Bake pies 15 minutes. Reverse sheets. Bake until crust is golden and filling is heated through, about 10 minutes.

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