Beef Wellington Pot Pie

5 from 1 vote

Beef Wellington Pot Pie. All of the same flavors as a traditional beef Wellington topped with a buttery thyme puff pastry but easier!

Prep Time25

Cook Time15

Oven Time2 20

Total Time3

Course: Dinner, Main Course

Cuisine: American, French

Keyword: holiday, special occasion, oven roasted, stew

Servings:

Calories: 557kcal

Ingredients

2 TBSP Butter, divided
4 oz Pancetta
1 Shallot - thinly sliced
1 TBSP Brown Mustard
1 lb Beef Tenderloin Tips
4 tsp Kosher Salt, divided more to taste
¼ cup Red Wine Cabernet Sauvignon
2 TBSP Flour
4 cups Beef Stock
3 TBSP Worcestershire Sauce
6 sprigs Fresh Thyme, divided
3 sprigs Fresh Rosemary, divided
3 Garlic Cloves - peeled and smashed
1 TBSP Black Peppercorns
4-6 oz White Mushrooms - cleaned and sliced about ¼ inch thick
8 oz Pearl Onions - peeled
14-17 oz Frozen Puff Pastry - defrosted
1 Egg
Maldon Salt

Instructions

Preheat the oven to 250F.
In a brasier or an oven safe pan with deep edges, add 1 TBSP Butter, pancetta, and the thinly sliced shallot. Over medium heat, cook the pancetta until crispy and the shallot will become soft and fragrant. About 3-5 minutes.
2 TBSP Butter, divided, 4 oz Pancetta, 1 Shallot - thinly sliced
Stir in the brown mustard, add the Tenderloin tips, and 2 tsps of kosher salt. Over medium heat, allow the tenderloin tips to brown. Flip to brown the other sides, about 2-3 minutes.
1 TBSP Brown Mustard, 1 lb Beef Tenderloin Tips
Slowly pour in the red wine and deglaze the pan. Using a wooden spoon or plastic spatula, scrape up any bits on the bottom of the pan and allow that flavor to reincorporate into to dish. Over medium heat, let the red wine reduce until it's just about gone, using a spoon, you will be able to separate the ingredients in the pan without them running back together. Stir occasionally while the wine reduces to prevent burning.
¼ cup Red Wine
Sprinkle flour over the ingredients and combine with the ingredients. Cook for about 1 minute.
2 TBSP Flour
Pour in the beef stock. Stir or whisk to break up the flour. The liquid should thicken and become smooth. Add in the Worcestershire sauce and the remaining 2 tsps of kosher salt.
4 cups Beef Stock
Create a Bouquet Garni. Cut a square of cheese cloth, about 6 inches by 6 inches. Pull the layers apart and fold over in the opposite direction. Add in 2-3 sprigs of Thyme, 1-2 sprigs of Rosemary, the smashed garlic and peppercorns. Gather the ends together and tie with a piece of cooking twine or thread.
3 TBSP Worcestershire Sauce, 3 Garlic Cloves - peeled and smashed, 1 TBSP Black Peppercorns
Place the bouquet garni in the pan, submerged in the beef stock.
Bring the pot pie stew up to a boil. Place a lid on the pan and place in the oven. Slowly roast at 250F for about 2 hours.
While the pot pie stew is in the oven, create the duxelles. In a pan, add 1 TBSP of butter, the mushrooms, pearl onions, 2-3 sprigs of Thyme and 1 sprig of Rosemary.
4-6 oz White Mushrooms - cleaned and sliced about ¼ inch thick, 8 oz Pearl Onions - peeled
Over medium heat, quickly sauté the mushrooms and pearl onions, about 2-3 minutes.
Remove the thyme and rosemary from the duxelles and set aside.
After two hours, remove the pot pie stew from the oven. Preheat the oven to 400F.
Add the sautéd mushrooms and pearl onions to the stew.
Carefully lay the puff pastry overtop of the pot pie stew.
In a small bowl, whisk the egg and brush the egg wash on top of the puff pastry. Pull the fresh thyme off of 2-3 sprigs and sprinkle on top of the egg washed puff pastry.
Bake at 400F for 20 minutes.
14-17 oz Frozen Puff Pastry - defrosted, 1 Egg
Sprinkle on Maldon Salt and serve immediately.
Maldon Salt

Nutrition