FILLING:
1 tablespoon oil or butter
3 pounds beef tenderloin or tender cut of roast beef, cut into pieces
7 cups beef stock
1 (6-ounce) can tomato paste
1 cup red wine
2 bay leaves
2 cups carrots, chopped
1 cup onion, chopped
2 cups frozen green peas
2 cups mushrooms, chopped
1 cup tomatoes, chopped
1 cup cream
Salt to taste
Pepper to taste
3 tablespoons all-purpose flour
3 tablespoons butter, divided
1 (17-ounce) package frozen puff pastry
Preheat oven to 400 degrees. Heat oil in a saucepan with a heavy bottom. Add meat and sear on all sides. Add stock, tomato paste, wine, and bay leaves, and bring to a boil. Reduce heat and simmer for about an hour. Add vegetables and cream and continue cooking for 20 minutes. Check seasonings, and add salt and pepper to taste. Mix flour and 2 tablespoons of the butter in a small bowl. Stir paste into stock mixture and simmer until sauce thickens, about 3 minutes. Pour beef and vegetable mixture into a heat-proof baking dish and top with prepared puff pastry.
GLAZE:
¼ cup cream
1 egg yolk
Beat egg yolk with . cup cream. Cut slits into pastry and brush with glaze. Place into a hot oven and bake 15-20 minutes until pastry is golden.
Yield: 6 servings.
