Grass-Fed Beef and Red Wine Pies
- 4 servings Truly Simple Fully Cooked Mediterranean-Style Garlic Herb Beef
- 1 medium onion, diced
- 2 tbsp olive oil
- 8 ounces button mushrooms, quartered
- 1 tbsp flour
- 1 tbsp Dijon mustard
- 1 tbsp tomato paste
- 2/3 cup red wine
- 2/3 cup beef stock
- 4 sheets crescent roll dough, thawed
- 1 egg yolk
40 Min Cook Time
Prepare Truly Simple Fully Cooked according to instructions on packaging. Set meat aside.
Pour juices from Truly Simple Fully Cooked to a large frying pan over medium heat. Add oil. Once sizzling, add onion and mushrooms. Cook until soft.
Sprinkle in the flour and stir well. Return the cooked meat to the pan and add mustard, tomato paste, wine, and beef stock, stirring well to incorporate the scrapings from the bottom of the pan.
Bring to a boil, then reduce heat and simmer 10–20 minutes until thickened. While simmering, preheat oven to 425°F.
Divide the beef mixture into four separate 1–cup ovenproof ramekins or bowls. Cover each with a sheet of dough, pinching edges to seal. Brush the top of each with egg yolk. Bake until browned, 10–15 minutes.
Allow to cool before serving.