• Certified Piedmontese

Tenderloin Tip Double Crust Beef Pie

Comfort Foods are of part every kitchen and every family. It's a staple for anyone desiring a hearty meal and wanting to welcome back tastes and memories of home. While where your home is from is often is the main influence of what the go-to comfort foods should be, we think how the food tastes and fills you up needs to play a big role in that discussion as well. So we checked in with one of our fellow co-workers here at Certified Piedmontese and asked what Comfort Food Recipe he pulls out when he needs a hearty meal with a little 'taste of home'. His answer started coming out before we even finished the question: Tenderloin Tip Double Crust Beef Pie.

Whats great about his recipe (outside the fact its a pie!), is that it calls for Certified Piedmontese Tenderloin Tips! It's not often found in grocery stores, and these bite-sized filet mignons are tender and juicy as can be. We produce it when breaking down our tenderloins into 4oz, 6oz, and 8oz Filet Mignons and they are the perfect addition to this Meat Pie comfort-food classic.

Prep Time: 25 mins Cook Time: 1 Hour

Recipe Provided by: Matt Winternheimer, Logistics Coordinator

Ingredients 5 Tbsp butter

1 rib of celery [diced]

1 small white onion [diced]

1/3 cup all-purpose flour

2 cups low sodium beef broth

1/4 cup half & half or cream

1 1/2 tsp Tuscan Rosemary seasoning or Quebec Seasoning

1 1/2 tsp garlic salt

1 tsp dry tarragon leaves

1/4 tsp lemon pepper

1/4 tsp black pepper

1lb Certified Piedmontese Tenderloin Tips [cut in smaller cubes]

2 cups frozen mixed vegetables [thawed]

1 14 oz package refrigerated pie crust [room temperature]

Egg Wash [1 large egg beaten with 1 tsp cold water]

Cast Iron Pan


1) Preheat the oven to 350°F. Brush the bottom and sides of a 10-inch cast iron skillet or similar with oil and set aside.

2) In a large skillet over medium-higher heat, add oil to the pan. Pat your cubed tenderloin tips dry with a paper towel and season with S&P. Brown tips in skillet, remove and set aside.

3) In the same skillet, add your butter and melt. Add celery and onion to the skillet and cook in the butter for a couple minutes or until the celery is beginning to soften. [Season with S&P] Lower the heat to medium, while stirring constantly add the flour to the skillet. Stir with a whisk until the butter has absorbed the flour.

4) Continue whisking gradually adding the beef broth. Increase the temperature and bring to a boil. Add the half & half and immediately lower the heat to simmer. Add the seasoning, garlic salt, tarragon, lemon pepper and black pepper. Mix well. Simmer for 5 minutes and keep stirring as needed

5) After a few minutes [4-5 mins] and the sauce has thickened, move from the heat and mix in the tenderloin tips and frozen vegetables. Mix well.

6) Unroll one pie crust and fit firmly onto the bottom and sides of the cast iron skillet. Pour the filling into the crust. Fit the second crust on top. Fold under pressing the edges of the crusts together and pinching to seal. Cut designs or slit in the middle of the crust to vent. Brush with the beaten egg wash. 7) Bake for 40-45 minutes until the crust is golden. Rest for 10 minutes then serve.

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