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.


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.