Steak & Mushroom Pie

Steak and Mushroom Pie

The Elephant and Castle in Washington DC is like an English pub with very good food and interesting beers. After Elitha and Adam's beautiful wedding, we visited all the memorials the next day and eventually, hardly able to walk in the heat, we staggered in to the Elephant and Castle. My steak and mushroom pie was divine, I tried making it last week, but am still working on the pie crust. Emeril Lagasse’s recipe is very close, but he used beef chuck or sirloin, I find that a bit chewy. Using tenderloin means you don’t have to cook the meat so long, and leftovers tasted even better. I like his essence, there was the same bite in the Elephant and Castle pie. Good with a nice cool glass of beer!

Ingredients

Puff Pastry (frozen)
Tenderloin Steak
1 Onion
2 cloves garlic
Olive Oil
1 Package Baby Bel Mushrooms
1 Package White Mushrooms
2 teaspoons Worcestershire Sauce
1 Bottle Guinness Beer
2 cups Beef Broth
Salt
Pepper
Thyme
1 bay leaf
4 rashers bacon cut into 1/4 inch pieces
3 tablespoons flour.
1 tablespoon chopped parsley
1 egg beaten



Preheat the oven to 400 degrees Fahrenheit.
Thaw the dough by leaving it out at room temperature for at least an hour.
Cut tenderloin steak into half inch cubes.
Chop the onion, finely chop 2 cloves garlic
Wash and chop 10 oz baby bel mushrooms and 10 oz white mushrooms.
Sprinkle the steak with a mixture of Emeril’s Essence (1 tablespoon paprika, 1/2 tablespoon cayenne pepper, 1 tablespoon salt, 1/2 tablespoon ground pepper, 1 teaspoon thyme, 1 teaspoon oregano, a shake of onion powder.)
In a skillet, heat 3 tablespoons olive oil over medium high heat, saute the tenderloin meat cubes till browned. Remove and set aside on a plate. Add a little more oil if necessary. Saute chopped onion till soft and translucent, add the finely chopped garlic and saute for 1 minute. Add the chopped mushrooms and keep stirring for 5 minutes.
Sprinkle 1 tablespoon flour, salt, pepper and Worcestershire sauce, stirring constantly, add 1 bottle Guinness beer and 2 cups beef broth. Add the parsley, 1 bay leaf and the meat.
Transfer the whole mixture to a saucepan and bring to a slow simmer. Cover and simmer for 5 minutes, then turn the fire off.

In a pie dish, spray with pam, add the meat and mushroom mixture and mix in the bacon.
Roll out the thawed dough and place over the top of pie dish. Crimp around the edges.  Make some slits in the top. Brush with beaten egg.
Place the pie in the oven and bake at 400 degrees Fahrenheit for 30 minutes.
Serve hot with a salad and a glass of your favorite brand of beer.